A Versatile Recipe for Seafood Sausages

A recipe for Seafood Sausages that is a variation on the British Glamorgan Sausage.

These sausages may be baked, fried or grilled depending on your taste.

Also, you may substitute any cooked seafood you prefer. A tin of tuna or salmon would be an acceptable store cupboard alternative.

Seafood Sausages
1 small onion
3 oz (75g,1 cup)white breadcrumbs
3 oz (75g, 1 cup)grated hard cheese (full flavour)
6 oz (150g, 2 cups)cooked, flaked smoked haddock
1/2 tspn mixed dried herbs
1/4 tspn dried mustard
1/2 tspn salt
Pepper
Milk to dampen mixture
1 egg (separated)
Browned breadcrumbs (to coat)
Oil to fry/baste

Chop the onion finely and mix thoroughly in a basin with the white breadcrumbs, grated cheese, cooked fish and seasonings.

Add the egg yolk and enough milk to make a firm but workable mixture.

Divide the mixture into 8 pieces and mould into a sausage shape.

Leave for 30 mins or so in the fridge to chill to make it easier to handle them.

Whisk the egg white, dip each sausage in the egg white, then in the browned breadcrumbs. Repeat to give a good coating.

Leave for a few minutes in the fridge again before cooking.

Either - heat cooking oil in a frying pan and cook over a low heat for about 20 minutes, turning frequently.

Baste with oil and place them under a medium pre-heated grill for about 20 minutes - turning frequently.

Brush the seafood sausages with oil, place on a tray in a medium oven (Gas Mark 4, 350F, 180C) for about 25 - 30 minutes, turning once.

Serve hot or cold.

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