Fish Sausage with Potato Flour

Fish sausage with potato flour

White-fleshed fish600 g1.32 lb
Pork back fat, lard or vegetable shortening200 g0.44 lb
Potato flour100 g3.5 oz
Ice water100 ml3.3 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Sugar5 g1 tsp
White pepper2 g1 tsp
Ginger, powdered1 g1/2 tsp
Nutmeg1 g1/2 tsp
Onion powder3 g1 tsp
  1. Grind fat and fish through 1/8" (3 mm) plate.
  2. Mix fish, fat and all ingredients together.
  3. Stuff into 36 mm casings, tie off into 8-10" (20-25 cm) links.
  4. Cook in water at 80º C (176º F) for 30 minutes.
  5. Immerse sausages in cold water for 10 minutes.
  6. Store in refrigerator

Available from Amazon in paperback and eBook format

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 FishHome Production of Vodkas, Infusions, and Liqueurs