Fish Sausage with Potato Flour

Fish sausage with potato flour

White flesh fish1 kg2.2 lb
pork backfat, lard or vegetable shortening100 g3.8 oz
Potato flour100 g3.5 oz
Ice water120 ml1/2 cup
Ingredients per 1000g (1 kg) of meat
salt24 g4 tsp
sugar5 g1 tsp
white pepper2 g1 tsp
ginger1 g1/2 tsp
nutmeg1 g1/2 tsp
onion powder1 g1/2 tsp
  1. Store fish fillets and pork fat in refrigerator to have them well chilled to facilitate grinding or cutting.
  2. Grind fish through small plate, 3 mm, 1/8". Grind cold or partly frozen pork fat through the same plate, but keep separate.
  3. Mix starch or potato flour with water
  4. Mix ground fish with salt and starch slurry. Add spices and mix. Add ground fat or vegetable shortening and mix all together.
  5. Stuff into 36 mm casings, make 8-10" long links
  6. Cook in 185º F, 85º C water until the internal sausage temperature reaches 160º F, 72º C.
  7. Immerse sausages in cold water for 10 minutes.
  8. Store in refrigerator
The sausage can be frozen. You can use kitchen food processor instead of grinder.

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