How To make Peppered Seafood Sausage
1 lb Fish Fillets
Such As Sole, Flounder, Salmon Or Whitefish All One Kind Or Mixed 1/2 lb Shrimp And/Or Scallops,
Raw, Cleaned 1/2 c Packed Cilantro Leaves
4 lg Egg Whites
1 tb Fresh Lemon Juice
2 ts Ground Cumin
2 ts Salt
1/4 ts Ground Black Pepper
5 Feet Hog Casing
In A Continuous Length, Soaked In Cold Water For A Few Minutes * *Note: If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen parchment may be used instead. See end of recipe for related info. ~------------------------------------------------------------------------- Cut the fish into long strips; the shrimp and scallops can remain whole. Put the seafood, jalapenos and cilantro through a coarse blade of a meat grinder. Combine the ground seafood with the egg whites, lemon juice, cumin, salt and pepper in a large bowl. Rinse the hog casing in cold water by letting the water run from the tap directly through it. (The casing should not have any holes.) Gather the casing up onto the sauce stuffing funnel attachment on your meat grinder. Put the seafood mixture back in the grinder and begin to grind it through. When it begins to emerge from the funnel, tie the end of the casing in a knot, leaving 3 inches of it unfilled for expansion room. Grind the mixture out, taking care not to overstuff the length of sausage; it should be about 1 inch wide. If necessary, squeeze it gently with your hands to make this width as you work. Continue with the entire length; you will have about 4 feet of sausage. Remove the funnel and use your finger to press out the last remaining seafood mixture. Leave 3 inches for expansion and tie the end in a knot. Shape to make it even. Coil it into a spiral and set it aside. Bring 1 inch of water to a boil in a large heavy skillet with a lid. Reduce the heat so that the water barely quivers. Prick the sausage with a sharp knife pint at 3-inch intervals. Place it in the barely moving water, cover the pan and cook for 10 minutes. Turn off the heat and let the sausage rest for 10 minutes before serving. NOTE: If you use kitchen parchment, butter the paper and place 1/2 cup of the mixture on each piece. Roll it up, twist the ends and tie them securely with string. Poach as directed. Source: Chef Michael Roberts of Trumps in Los Angeles American Bistro 0-8092-5047-0
How To make Peppered Seafood Sausage's Videos
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Delicious Spicy Rice With Sausage | Gordon Ramsay
Gordon demonstrates how to cook this simple rice dish.
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PEPPERED FISH RECIPE || NIGERIAN PEPPERED FISH || BEE'SKITCHEN
If you love fish, you will certainly love this peppered fish recipe. The fish is air fried and cooked in this delicious red bell pepper sauce.
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INGREDIENTS TO SEASON FISH :
* 6pc Red Snapper
* 1/2 Tsp Fish Seasoning
* 1/2 Tsp Black Pepper
* 1/2 Tsp White Pepper
* 1/2 Tsp Mixed Herbs
* 1/2 Tsp Smoked Paprika
* 1/2 Tsp Garlic Granules
* 1/2 Tsp Denful All Purpose Seasoning
* 1/2 Tsp Himalayan Salt
* 1 Tsp Olive Oil
INGREDIENTS FOR SAUCE:
* 3 - 4 Garlic Cloves
* 3 Scotch Bonnets
* 2 Whole Red Bell Pepper
* 1/2 Diced Medium Onion
* Vegetable Oil
* 1 Tsp Crayfish Powder
* 1/2 Tsp Ground Cumin
* 1/2 Tsp Ground Coriander
* 2 Tsp Jumbo Crayfish Flavouring Stock
* 1/2 Tsp Smoked Paprika
* 1/4 Diced Yellow and Green Bell Pepper
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OVEN TEMPERATURES:
180 Degrees / Gas Mark 4 / 350 Fahrenheit
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Easy Summer Sausage Recipe - Great for Beginners
Today we are talking about Summer Sausage.
You can find a printable recipe for our Summer Sausage here:
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3 Summer Sausage Casing:
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Do You HAVE BELL PEPPERS? Make This DELICIOUS PRAWN SAUCE!
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Welcome to the SISIYEMMIE Channel; One dedicated to Nigerian Food, Nigerian Recipes, Nigerian Fusion Recipes (and other recipes my family likes). My name is Yemisi and I'm a Nigerian Food and Lifestyle Blogger documenting bits of every other day in my life with my Family of Five living in Lagos Nigeria.
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