Fish links are little sausages, similar to breakfast sausage links.
|raw fish||1000 g||2.20 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|white pepper||4.0 g||2 tsp.|
|sugar||5.0 g||1 tsp.|
|onion, finely chopped||30 g||½ onion|
|bread crumbs||40 g||⅓ cup|
|egg white||1 egg||1 egg|
|lemon zest (peel), grated||½ lemon||½ lemon|
- Grind boneless, skinless chunks of fish through ¼” (6 mm) grinder plate. Fish should be partially frozen for easy grind.
- Mix ground fish with all ingredients.
- Stuff into 24-26 mm sheep casings.
- Refrigerate and fully cook before serving.
To make zest, lightly grate the outside of a lemon. Do not grate the bitter white under skin.