Meats and Sausages
Fish Ham Sausage
Fish Ham Sausage is made with tuna chunks and ground white-fleshed fish, in this recipe cod is used. To develop pink color tuna has been cured with Cure 1 otherwise it will be blackish red. Ground cod provides white background and tuna chunks are the show meat.
| Meats | Metric | US |
|---|---|---|
| Tuna | 500 g | 1.10 lb |
| Cod | 300 g | 0.66 lb |
| Pork back fat | 150 g | 0.33 lb |
| Pork skins | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of meat
| Salt for curing | 9 g | 1.5 tsp |
| Cure 1 | 1.5 g | 1/4 tsp |
| Salt for mixing | 6 g | 1 tsp |
| White pepper | 2 g | 1 tsp |
| Potato starch | 15 g | 1 Tbsp |
Instructions
- Cook pork skins in a little water Below the boiling point) until soft what will take about 60-90 minutes.
- Cut tuna into 1" (25 mm) cubes. Mix with Cure 1 and 9 g of salt. Firmly pack in a container, cover with cloth and hold for 72 hours in refrigerator.
- Grind fat, skins and cod through 1/8" (3 mm) plate.
- Mix all together adding remaining salt and spices. Do not grind tuna, however, you may cut it into smaller pieces if a smaller casing is employed.
- Stuff firmly into 4" (10 cm) synthetic protein lined casings.
- Cook in water at 80° C (176° F) for 75 minutes.
- Cool for 15 minutes in cold water, briefly dry and refrigerate.
Notes
The sausage can be made in a round or square ham mold. In such a case after cooking step cool the mold and insert it for 8 hours into refrigerator. The, remove the sausage from the mold.
