Fish Sausage with Oil
Fish sausage made with oil instead of pork fat.
| Meats | Metric | US |
|---|---|---|
| raw fish | 1000 g | 2.20 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| pepper | 4.0 g | 2 isp. |
| nutmeg | 2.0 g | 1.0 tsp. |
| coriander | 2.0 g | 1 tsp. |
| cumin | 2.0 g | 1 tsp. |
| turmeric | ||
| red pepper, ground | 0.5 g | ⅓ tsp. |
| ginger, ground | 0.5 g | ⅓ tsp. |
| flour | 60 g | 1/2 cup |
| bread crumbs | 60 g | 1/2 cup |
| olive oil | 100 g | 0.22 lb. |
Instructions
- Grind boneless, skinless chunks of fish through ¼” (6 mm) grinder plate. Fish should be partially frozen for easy grind.
- Mix salt, flour, oil, bread crumbs, spices and fish together adding as much water as necessary. When making more sausage use an electric mixer.
- Stuff into 32-36 mm natural or synthetic casings of your choice.
- Refrigerate and fully cook before serving.
Notes
Sausage should have a slight curry flavor as all above spices are used for making curry powder. Turmeric will add a yellowish color but it may be omitted from the recipe.
Cornstarch, flour or milk powder can be used.
Sausage may be cooked in water and will become a ready to eat sausage.
Cooked rice can be used as a filler.
Pork fat can be used instead of oil.
