Fish Sausage with Oil

Fish sausage made with oil instead of pork fat.

raw fish1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
pepper4.0 g2 isp.
nutmeg2.0 g1.0 tsp.
coriander2.0 g1 tsp.
cumin2.0 g1 tsp.
turmeric1.0 g1/2 tsp.
red pepper, ground0.5 gβ…“ tsp.
ginger, ground0.5 gβ…“ tsp.
flour60 g1/2 cup
bread crumbs60 g1/2 cup
olive oil100 g0.22 lb.
  1. Grind boneless, skinless chunks of fish through ¼” (6 mm) grinder plate. Fish should be partially frozen for easy grind.
  2. Mix salt, flour, oil, bread crumbs, spices and fish together adding as much water as necessary. When making more sausage use an electric mixer.
  3. Stuff into 32-36 mm natural or synthetic casings of your choice.
  4. Refrigerate and fully cook before serving.

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.

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