Meats and Sausages
Fish Sausage with Tomato Puree (Kosher)
A basic fish sausage with tomato puree. No pork meat added so it may be considered a Kosher product providing that scaled fish has been chosen and no hog casings used.
| Materials | Metric | US |
|---|---|---|
| White-fleshed fish (tilapia) | 700 g | 1.54 lb |
| Potato flour | 60 g | 2 oz |
| Cracker meal | 60 g | 2 oz |
| Tomato puree or sauce | 90 ml | 3 oz fl |
| Olive oil | 90 ml | 3 oz fl |
| Water | 30 ml | 1 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2.5 tsp |
| Pepper | 4.0 g | 2 tsp |
| Basil, dry, rubbed | 1.0 g | 2 tsp |
| Thyme, dry, rubbed | 1.0 g | 2 tsp |
| Coriander | 2.0 g | 1 tsp |
| Red pepper or cayenne, ground | 0.5 g | 1/4 tsp |
| Ginger, ground | 0.5 g | 1/4 tsp |
Instructions
- Grind fish through 1/4" (6 mm) plate.
- Mix ground fish with all ingredients, adding as much water as necessary.
- Stuff into 32-36 mm cellulose or synthetic casings.
- Refrigerate.
- Fully cook before serving.
Notes
To make a ready-to-eat sausage, cook the stuffed sausage in water at 80° C (176° F) for 30 minutes.
