Fish Sausage with Oil
|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||1.0 g||1/2 tsp.|
|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.|
- 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.
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.