Polish Smoked Fish Sausage

Fish sausage based on Polish Smoked Sausage recipe.

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
  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.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages