Shrimp Sausages Recipe
Ingredients
| 1 pound medium-large raw shrimp, shelled, deveined and tails removed | ||
| 1 pound skinless sole or cod fillets, cut into 1-by-2-inch strips | ||
| Jalapeno chili peppers | 4 Medium | |
| Coriander/ cilantro | 1/3 Cup (16 tbs), lightly packed | |
| Egg whites | 4 Large | |
| Lemon juice | 2 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 6 feet of hog casing for sausages, in a continuous length | ||
Directions
1. Put the shrimp and sole through the coarse blade of a meat grinder. In a large bowl, combine the ground seafood with the jalapenos, cilantro, egg whites, lemon juice, cumin, salt and pepper. Mix well with your hands or a large spoon.
2. Rinse the hog casing in cold water and then let cold water run through it directly from the tap. Thread the casing onto a sausage stuffer (on the meat grinder). Tie a knot at one end.
3. Put the seafood mixture back through the grinder and let it grind through, into the casing. As you hold the filled casing, let 2-inches remain unfilled near the knot to allow room for expansion. Do not overstuff the casing. The sausage should be about 1-inch wide and can be squeezed gently to make it an even width. You will have about 5 feet of sausage. Tie a knot at the other end, again leaving 2 inches of casing to allow for expansion during cooking.
4. Pour 1 inch of water into a large heavy skillet; bring to a boil over high heat. Reduce the heat so that the water barely simmers. Carefully coil the sausage into the water and prick it at 3-inch intervals with a toothpick. Cover the pan and poach gently for 10 minutes. Remove from the heat; let stand 10 minutes longer. If serving cold, let cool to room temperature before chilling. To serve hot, simply cut into 3-inch lengths (or thin slices to make an hors d'oeuvre). Serve hot or cold.
2. Rinse the hog casing in cold water and then let cold water run through it directly from the tap. Thread the casing onto a sausage stuffer (on the meat grinder). Tie a knot at one end.
3. Put the seafood mixture back through the grinder and let it grind through, into the casing. As you hold the filled casing, let 2-inches remain unfilled near the knot to allow room for expansion. Do not overstuff the casing. The sausage should be about 1-inch wide and can be squeezed gently to make it an even width. You will have about 5 feet of sausage. Tie a knot at the other end, again leaving 2 inches of casing to allow for expansion during cooking.
4. Pour 1 inch of water into a large heavy skillet; bring to a boil over high heat. Reduce the heat so that the water barely simmers. Carefully coil the sausage into the water and prick it at 3-inch intervals with a toothpick. Cover the pan and poach gently for 10 minutes. Remove from the heat; let stand 10 minutes longer. If serving cold, let cool to room temperature before chilling. To serve hot, simply cut into 3-inch lengths (or thin slices to make an hors d'oeuvre). Serve hot or cold.
Chef
