|Raw shrimp||1 Pound, shelled, deveined and tails removed|
|Skinless fillets||1 Pound, cut into strips (Sole Or Cod)|
|Jalapeno chili peppers||4 Medium|
|Packed chopped cilantro||1⁄3 Cup (5.33 tbs) (Coriander)|
|Egg whites||4 Large|
|Lemon juice||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
1. Put the shrimp and sole through the coarse blade of a meat grinder. In a large bowl, combine the ground seafood with the jalapenos, cilantro, egg whites, lemon juice, cumin, salt and pepper. Mix well with your hands or a large spoon.
2. Rinse the hog casing in cold water and then let cold water run through it directly from the tap. Thread the casing onto a sausage stuffer (on the meat grinder). Tie a knot at one end.
3. Put the seafood mixture back through the grinder and let it grind through, into the casing. As you hold the filled casing, let 2-inches remain unfilled near the knot to allow room for expansion. Do not overstuff the casing. The sausage should be about 1-inch wide and can be squeezed gently to make it an even width. You will have about 5 feet of sausage. Tie a knot at the other end, again leaving 2 inches of casing to allow for expansion during cooking.
4. Pour 1 inch of water into a large heavy skillet; bring to a boil over high heat. Reduce the heat so that the water barely simmers. Carefully coil the sausage into the water and prick it at 3-inch intervals with a toothpick. Cover the pan and poach gently for 10 minutes. Remove from the heat; let stand 10 minutes longer. If serving cold, let cool to room temperature before chilling. To serve hot, simply cut into 3-inch lengths (or thin slices to make an hors d'oeuvre). Serve hot or cold.