Seafood sausage

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

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.