Fish-Bacon Sausage

Fish sausages taste better if bacon or fatty pork trimmings are added.

Raw fish750 g1.65 lb.
Pork belly250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure 11.5 g1/4 tsp
White pepper3.0 g1½ tsp
Ginger, ground0.5 g⅓ tsp
Nutmeg1.0 g1/2 tsp
Fresh parsley, chopped10.0 g1 cup
Onion powder6.0 g2 ½ tsp
Lemon zest (peel), grated¼ lemon¼ lemon
Egg1 egg1 egg
  1. Grind boneless, skinless chunks of fish through 1/4 (6 mm) grinder plate. Fish should be partially frozen for easy grind. Grind bacon with the same plate.
  2. Mix ground meat with all ingredients.
  3. Stuff into 28-32 mm hog casings.
  4. Cook in water at 80º C (176º F) for about 30 minutes.
  5. Refrigerate.

To make zest, lightly grate the outside of a lemon. Do not grate the bitter white pith under skin.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages