Seafood and wild rice sausage

1 pound

Ingredients

Quantity Ingredient
¼ pounds Whitefish, salmon,
Or sole fillets
2 teaspoons Chopped, fresh
Tarragon or dill if using
Salmon (or 1 t . dried herb
1 teaspoon Salt
⅛ teaspoon White pepper
3 tablespoons Lemon juice
3 drops Hot pepper sauce
1 Egg
¾ cup Heavy cream
1 cup Cooked wild rice
3 Feet medium sausage casings
Prepared (see information)
Court Bouillon for Poaching
See recipe *
¼ cup Butter
Herbed Hollandaise Sauce opt

Directions

Cut fish into 2-inch pieces; puree in food processor, using steel blade. Add tarragon, salt, pepper, 2 tablespoons lemon juice, hot pepper sauce, and egg to the pureed fish. With motor running, pour cream through feed tube and process until smooth and thick, about 25 seconds. Scrape down sides of bowl, and process again about 10 seconds. By hand, stir in wild rice until well blended. Chill 1 hour.

Tie one end of sausage casing with cotton string. Spoon fish mixture into pastry bag with ½-inch plain tip, and moisten tip with water.

Ease open end of casing completely over pastry tip, and slide rest of casing length over tube, leaving a 4-inch end free. With steady, moderate pressure, squeeze fish mixture into sausage casing, pulling it off pastry tip as it fills. Tie the free end and then twist and tie filled casing at 4-inch intervals. You will have about 8 sausages.

In deep skillet, large enough to hold sausages in one layer, bring enough Court Bouillon to cover suasages to a simmer. Prick sausages in several places with a needle or pin; simmer 15 minutes in Court Bouillon. Remove sausages with slotted spoon and drain.

To serve immediately, heat butter in frying pan and add sausages; brown quickly for 1 to 2 minutes. (dont over cook or they will bedry and grainy.) Sprinkel with remaining lemon juice while browning.

Serve with Herbed Hollandise Sauce, if desired.

Submitted By BRENT WILLIAMS On 11-02-94

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