Fish-Bacon Sausage

Fish sausages taste better if bacon or fatty pork trimmings are added.

Meats Metric US
raw fish 750 g 1.65 lb.
bacon 250 g 0.55 lb.

Ingredients per 1000g (1 kg) of meat

salt 18 g 3 tsp.
white pepper 3.0 g 1½ tsp.
ginger, ground 0.5 g ⅓ tsp.
nutmeg 1.0 g ⅓ tsp.
fresh parsley, chopped 10.0 g 1 cup
onion powder 6.0 g 2 ½ tsp.
lemon zest (peel), grated ¼ lemon ¼ lemon
egg 1 egg 1 egg

Instructions

  1. Grind boneless, skinless chunks of fish through ¼” (6 mm) grinder plate. Fish should be partially frozen for easy grind. Grind bacon with the same plate.
  2. Mix ground meat with all ingredients.
  3. Stuff into 28-32 mm hog casings.
  4. Smoke for 30 minutes with hot smoke. This is an optional step.
  5. Cook in water at 176º F (80º C) for about 30 minutes.
  6. Refrigerate.

Notes

To make zest, lightly grate the outside of a lemon. Do not grate the bitter white under skin.