Preparation:
Process the seafood in a food processor or a grinder to a fine grind saute the shallots, celery, peppers, and carrots until tender remove from heat and allow to cool combine vegetables, seafood, eggs, wine, and mushrooms-mix well stuff loosely into sausage casings chill for 4-8 hours before poaching in fumet, clam juice or other stock serve hot, warm, or at room temperature |
