Fish Sausage-English

Fish sausage with rusk.

Fish meat (no bones)700 g1.54 lb
Rusk120 g4.23 oz
Water180 g6.35 oz
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
White pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Cayenne0.3 g1/8 tsp
  1. Soak rusk in water.
  2. Grind fish through 1/8” (3 mm) plate.
  3. Stuff into 32 mm casings.
  4. Refrigerate.
  5. Fry or grill before serving.

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