Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Seafood Sausage

This recipe comes from Karen who is in a recipe club with between twenty and thirty members, the oldest of whom is eighty-six and the youngest is thirteen, who collect recipes and love to cook.

Karen told me that she is "thirty-four years old, single and loves to cook, among other things. I've been cooking and collecting recipes since I was in my teens and have a very big collection. I collect from magazines, friends, newspapers, brochures, advertising material, and product recipes, the net, recipe groups and a list of other places. If I've taken the recipes from the web or from a magazines, there should be a source but sometimes, over the years, it wasn't collected".


1/2 lb Whitefish, skinned, boned
1/4 lb Salmon, skinned and boned
1/4 lb Shrimps, peeled
2 tb Finely minced onion
1 bunch Parsley, stems removed
1/2 ts Salt
1/4 ts Cayenne pepper
1/2 c Egg whites
4 feet sausage casings

  • Cut the fish into one inch pieces.
  • Place all ingredients except casings in a food processor and pulse until coarsely chopped or pass all the ingredients through a meat grinder fitted with medium holes.
  • Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap.
  • Poach the sausages in gently simmering water for 5 minutes, drain and let cool.
  • If you have used plastic wrap to form the sausages, remove it when sausages are cool.
  • Cut sausages into 6-inch lengths.
  • To serve, grill the sausages or place under a preheated broiler. (Since the sausages are already cooked, we want only to reheat them and crisp their skins).

Serves 4 (8 sausages)

Michael Roberts - Prodigy Guest Chefs Cookbook