Fish Sausage with Oil

Fish sausage made with oil instead of pork fat.

White-fleshed fish800 g1.76 lb
Bread crumbs60 g2 oz
Potato starch30 g1 oz
Olive oil80 ml2.66 oz fl
Water90 ml3 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp.
Pepper4.0 g2 isp.
Nutmeg2.0 g1.0 tsp.
Coriander2.0 g1 tsp.
Cumin2.0 g1 tsp.
Turmeric1.0 g1/2 tsp.
Red pepper, ground0.5 g⅓ tsp.
Ginger, ground0.5 g⅓ tsp.
Lemon peel, grated1/2 lemon1/2 lemon
  1. Soak bread crumbs in water.
  2. Grind boneless, skinless chunks of fish through 1/4" (6 mm) grinder plate. Fish should be partially frozen for easy grind.
  3. Mix salt, flour, oil, bread crumbs, spices and fish together adding as much water as necessary.
  4. Stuff into 36 mm synthetic casings. Tie off into 6" (15 cm) links.
  5. Cook in water at 80° C (176° F) for 30 minutes.
  6. 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