Preparation:
Be sure casings have been soaked, rinsed in several changes of cold water, drained, and dried, set aside place fish fillets into the workbowl of a food processor pulse to coarsely chop add eggs, parsley, onion powder, garlic powder, black pepper, basil, and lemon juice process until very well blended and smooth add drained clams and pulse just once or twice to barely mix stuff into casings and tie into bun-length links cover and chill for at least 2 hours prick with a needle 2-3 times on each side grill over very hot coals, just until lightly browned on all sides lightly toast buns over coals spread with tartar sauce add sausages serve hot |
