Fish Sausage-Smoked

A basic fish sausage. Fillets of any fish are suitable, however, the sausage will be of better quality when pork fat is included.

Fish fillet750 g1.65 lb
Pork belly, back fat or fat trimmings250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Paprika, sweet2.0 g1 tsp
Potato flour10 g2 tsp
Lemon peel, grated1/2 lemon
  1. Grind fish and pork through 1/8” (3 mm) plate.
  2. Mix with all ingredients.
  3. Stuff into 32 mm hog casings.
  4. Hold for 30 minutes at room temperature.
  5. Smoke at 60° C (140° F) for 60 minutes.
  6. Cook in water at 80° C (176° F) for 30 minutes.
  7. Cool in cold water for 10 minutes, dry briefly and refrigerate.

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