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1
Cut the fish into long strips; the shrimp and scallops can remain whole.
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2
Put the seafood, jalapenos and cilantro through a coarse blade of a meat grinder.
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3
Combine the ground seafood with the egg whites, lemon juice, cumin, salt and pepper in a large bowl.
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4
Rinse the hog casing in cold water by letting the water run from the tap directly through it.
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5
Gather the casing up onto the sauce stuffing funnel attachment on your meat grinder.
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6
Put the seafood mixture back in the grinder and begin to grind it through.
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7
When it begins to emerge from the funnel, tie the end of the casing in a knot, leaving 3 inches of it unfilled for expansion room.
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8
Grind the mixture out, taking care not to overstuff the length of sausage; it should be about 1 inch wide.
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9
If necessary, squeeze it gently with your hands to make this width as you work.
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10
Continue with the entire length; you will have about 4 feet of sausage.
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11
Remove the funnel and use your finger to press out the last remaining seafood mixture.
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12
Leave 3 inches for expansion and tie the end in a knot.
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13
Shape to make it even.
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14
Coil it into a spiral and set it aside.
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15
Bring 1 inch of water to a boil in a large heavy skillet with a lid.
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16
Reduce the heat so that the water barely quivers.
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17
Prick the sausage with a sharp knife pint at 3-inch intervals.
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18
Place it in the barely moving water, cover the pan and cook for 10 minutes.
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19
Turn off the heat and let the sausage rest for 10 minutes before serving.
