12:35 PM 11/8/97
Makes 20 each - 3 oz links 

6 lbs seafood 
10 oz white bread diced (crust off) 
20 oz egg whites, or 2 1/2 cups which equals ~ 20 egg whites 
2 qt whipping cream 
2 tsp paprika 
2 tsp coriander 
3 tsp cayenne 
salt to taste 
white pepper to taste 

Garnish: 
2 lbs bay scallop, soaked in sherry and white wine 
2 lbs fresh shrimp, soaked in sherry and white wine 
3/4 lbs diced red bell pepper blanched 
1 cup chopped pistachio nuts 
5 tbsp chopped parsley 

Combine the bread and egg whites in a little heavy cream, to make a mixture. Chill the soaked
mixture. Put the fish into a food processor with a little ice and puree. Then add the bread and cream
mixture to fish and mix well. Add salt and spices, then add the remainder of heavy cream very
slowly. 

Make a dumpling test by poaching in lightly seasoned water. Adjust seasoning if necessary. Fold in
garnish ingredients and stuff the mixture into pork casing or stuffing tube or piping bag. Tie the casing
with string into links, 3 to 4 inches in length. Blanch in 170 degree F water to an internal temperature
of 150 degrees F. Remove sausage from water. Shock in ice and refrigerate. 

The sausage may be served poached, sauteed or grilled. Serve with a seafood sauce or sauce
Bearnaise. Glazed carrots are ideal accompaniments. 

* Sheep or pork casing maybe bought at many meat markets. 