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
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INGREDIENTS;
16-20 Raw Deveined Headless Shrimp (0.870kg)
1 Semi-Ripe Plantain
2 Zucchinis
1 Red Onion
1/2 Sweet Onion
1/2 Cup Sliced Fresh Pineapple
3 Small Bell Peppers
3 Tbsp Garlic Powder
1/2 Tsp Black Pepper
3/4 Tsp Salt
1/2 Tsp Cayenne Pepper
3/4 Tsp Paprika
1/2 Tsp Allspice Seasoning
1/2 Tsp Lemon & Pepper Seasoning
Olive Oil
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How To Prepare Nigerian Peppered Dry Fish Under 40 minutes
Hi, thanks for watching my video on **How To Prepare Peppered Dry Fish Under 40 minutes**
In this video, you will be knowing:
1: All the ingredients needed to prepare peppered Dry fish
2: How to soak and wash the dry fish before using it.
3: How To cook it.
4: And finally how long to cook it.
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How to cook Mussels.
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INGREDIENTS :
1.2 kg mussels
salt for boil
5 cloves garlic, minced
1 tbsp. gochujang chilli paste
2-3 tbsp white wine
salt to taste
black pepper
half lemon juice
red chilli optional
chopped parsley
chopped spring onion
30 grams butter
2 tbsp olive oil.
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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:
Items used in this video:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
MK4 Thermapen (Accurate Thermometer):
Iwatani Professional Chef Torch:
Small accurate Scale for spices:
Insta Cure #1:
Nutritional Yeast:
Encapsulated Citric Acid:
20# Electric Sausage Stuffer:
Meat Grinder:
Smokers (I use the 4D WIFI):
Butcher Twine & Dispenser:
3 Summer Sausage Casing:
Stuffing Horn Cleaners for your sausage stuffer:
Stainless Steel hooks:
Sausage Pricker:
Ph Meter by Apera Instruments:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator:
Custom Cutting Board:
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