Seafood Sausages from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by J
This is a recipe adapted from one by Chris Peterson, the sausage “king” at Willowside Meats in Santa Rosa, California. Serve in your favorite recipe that uses sausage, such as grilled or...
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Ingredients
- ½ pound (225 g) cod or other firm fleshed white fish, patted dry and chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped green onion
- 1 tablespoon chopped fresh chives
- Big pinch each of cayenne pepper and pimentón (smoked Spanish paprika)
- 2 egg whites
- ½ pound (225 g) shrimp, peeled, deveined, and chopped
- ¼ cup (20 g) panko (Japanese bread crumbs)
- ½ teaspoon freshly ground pepper
- 2 cups (480 ml) heavy cream
- 1 teaspoon kosher salt
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