MMMMM----   Recipe via Meal-Master (tm) v8.06

     Title: Shrimp Sausage
Categories: Seafood, Vegetables, Herbs
     Yield: 10 Servings

     3 tb Unsalted butter (45 g)
     3 c  White onion (325 g); minced
     2 lb Small shrimp (1 kg); peeled,
          - deveined, tails off,
          - diced, plus:
      1 tb Butter
      2 tb Salt (21 g)
      1 ts White pepper (4 g)
      1 ts Ground anise or fennel seed
           - (4 g)
      2 ts Whole anise or fennel seed
           - (6 g)
      4 tb Chives; chopped
      4 tb Parsley or lovage; chopped
           Sheep casings

 Soak the sheep casings in warm water to rehydrate.

 Heat the butter in a pan over medium heat and saute the minced
 onion until soft and translucent, but without browning it, about
 8 minutes. Turn off the heat and let this cool, then refrigerate
 the onions. You want them cold before proceeding.

 Put the shrimp and 1 tb of butter into a food processor, along with
 a handful of crushed ice. Process into a fluffy puree, about
 1 minute or so. Move this to a large bowl.

 Add all the remaining ingredients, along with the cooled onions and
 any butter you can scrape from the bowl, and mix well with your
 (very clean) hands until it all comes together in one big ball.
 This should take about 90 seconds to 2 minutes of kneading and
 mixing.

 Put this mixture into a sausage stuffer and thread the sheep
 casings onto the funnel. Fill the casings, erring on a little
 looser than tighter, as sheep casings are fragile. If you break
 one, move the fish mixture away from the break so you can tie it
 off, then continue with a new coil. It happens.

 When you have the mixture all stuffed, you will want to pinch off
 links. I like links in sheep casings about 4 to 5" long. To do this
 you can tie them off with string, or pinch down with your fingers
 to make two links--the end link and the one between your fingers.
 Spin the link between your fingers away from you to tighten the
 link. You may see air pockets forming underneath the casing; we'll
 deal with them in a bit. Now move down the coil and pinch off
 another two links. This time you spin the link towards you. Repeat
 this process, away from you, then towards you, all the way down the
 coils.

 When you are done, gently compress the fish mixture in a link at
 the end, then tie off that link. Do the same on the other end. Now
 get a needle or a sausage pricker and set the point in a burner
 until it glows; you are sterilizing it. Us this to prick every air
 pocket you can find in the links. When you get them all from a
 link, rotate it in the direction it was made (toward or away from
 you) to compress the meat into the link and seal up any air pockets.

 Put your links in the fridge, uncovered, for up to a day. This
 tightens them and allows the links to bloom a bit. They will keep
 for a few days in the fridge and freeze well. I generally grill or
 pan fry them and serve with a seasonal salad.

 Recipe by Hank Shaw

 Recipe FROM: http://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

MMMMM