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.
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".
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
the fish into one inch pieces.
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.
the mixture into sausage casings or form 2 long
sausages in plastic wrap.
the sausages in gently simmering water for 5
minutes, drain and let cool.
you have used plastic wrap to form the sausages,
remove it when sausages are cool.
sausages into 6-inch lengths.
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
4 (8 sausages)
Michael Roberts - Prodigy Guest Chefs Cookbook