X Herbed Fish Sausage

1. Soak casings in several changes of cold water.
2. Run cold water through casings and cut at any leaks.
3. Rinse again, drain well, and set aside.
4. Place fish fillets in the workbowl of a food processor.
5. Pulse to coarsely chop.
6. Add egg, chives, parsley, lemon juice, salt, and white pepper.
7. Pulse several times, until blended (without reducing to a liquid) Stuff loosely into casings.
8. Tie into 4-inch links.
9. Prick each sausage a few times with a needle or skewer.
10. Poachi gently or grill as desired.