directions
-
1
Process the fish in a food processor pulsing just until it is broken up, about three on/off cycles
-
2
Add the fish and remaining ingredients, except the shrimp, to the mixing bin and process until thoroughly blended
-
3
Add the shrimp and process another 20 seconds
-
4
Using the #26 horn extrude the mixture into the casings and twist off into four-inch links
-
5
Poke several holes down the length of each sausage
-
6
Refrigerate and use within two days
-
7
These do not freeze well.
Scampi Sausage
ingredients
- 1 pound mild firm white fish, cubed (use
- halibut, sea bass, or orange roughy)
- 2 eggs, beaten
- 1 tablespoon butter, melted
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly ground white pepper
- 1 pound raw shrimp, peeled, deveined and
- chopped