Ingredients
1 lb fish fillets
1 such as sole, flounder,
1 salmon or whitefish
1 all one kind or mixed
1/2 lb shrimp and/or scallops,
1 raw, cleaned
1/2 cup packed cilantro leaves
4 large egg whites
1 tbsp fresh lemon juice
2 tsp ground cumin
2 tsp salt
1/4 tsp ground black pepper
5 feet hog casing
1 in a continuous length,
1 soaked in cold water for
1 a few minutes *
Directions
*Note: If hog casing is unavailable, seven 5- by 10-inch pieces of
kitchen parchment may be used instead. See end of recipe for related
info. ~------------------------------------------------------
Servings: 1 servings
Peppered Seafood Sausage Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Sausage; Seafood
The History of Recipes
We can follow the history of `recipes` way back into the far past, in fact as far back into history as pharonic Egypt, and maybe even further. Interesting though that is, mostly, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe found, according to historians is a collection of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Romans made use of many herbs, including some familiar names such as bay, fennel and dill. Later on, we have some books which were published in the 1300s : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian curry that is served today, but rather accounts of the types of meals prepared by the chefs of the rich and powerful of that time. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices such as parsley, basil and rosemary. These new foods and tastes led to a torrent in books on cookery, the majority of which are now in private cookery archives. The introduction of the TV brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Peppered Seafood Sausage recipe.
