CUT THE FISH IN 1-INCH PIECES. 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. Makes 8 Sausages, or 4 Servings
