Polish Smoked Fish Sausage

Fish sausage based on Polish Smoked Sausage recipe.

MeatsMetricUS
Fish (mackerel)700 g1.5 lb
Pork fat trimmings200 g0.44 lb
Potato flour30 g1 oz
Potato starch20 g0.7 oz
Water50 ml1.6 oz fl
Ingredients per 1000g (1 kg) of meat
Salt15 g2.5 tsp
Cure 11.5 g1/4 tsp
Pepper2.0 g1 tsp
Marjoram, dry, rubbed4.0 g2 tsp
Garlic, minced3.5 g1 clove
Lemon peel, grated1/2 lemon
Instructions
  1. Grind meat and dish through 1/4” (6 mm) plate.
  2. Mix ground fish with all ingredients.
  3. Stuff into 36 mm hog casings.Tie off into rings 12” (30 cm) long.
  4. Hang for 30 minutes at room temperature.
  5. Smoke at 60° C (140° F) for 30 minutes.
  6. Cook in water at 80° C (176° F) for 25 minutes.
  7. Cool in cold water for 10 minutes, dry briefly and refrigerate.

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