Fish-Bacon Sausage

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

raw fish750 g1.65 lb.
bacon250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
white pepper3.0 g1½ tsp.
ginger, ground0.5 g⅓ tsp.
nutmeg1.0 g⅓ tsp.
fresh parsley, chopped10.0 g1 cup
onion powder6.0 g2 ½ tsp.
lemon zest (peel), grated¼ lemon¼ lemon
egg1 egg1 egg
  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.

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

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