Frinheira Fish Sausage

Portuguese make great sausages with pork and wheat flour which are known as Farinheiras. This fish sausage recipe uses fish instead pork, but the result is the same - a great sausage.
White-fleshed fish500 g1.10 lb
Pork belly or fat trimmings100 g0.22 lb
Wheat flour400 g0.88 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
white pepper2.0 g1 tsp
Sweet paprika2.0 g1 tsp
Bay leaf, crushed or ground1 leaf1 leaf
Nutmeg0.5 g1/4 tsp
Garlic powder2.0 g1 tsp
White wine60 ml2 oz fl
Water120 ml4 oz fl
  1. Grind fish and fat through 3/8" (10 mm) plate.
  2. Mix with flour, spices, wine and water.
  3. Stuff into 36 mm hog casings making 12" (30 cm) rings.
  4. Cook in water at 80 C (176 F) for 30 minutes.
  5. Cool for 10 minutes in cold water, briefly dry and refrigerate.
Original Farinheira is smoked. You can smoke the sausage at 60° C (140° F) for 60 minutes and then cook in water.

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