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.
Tuna500 g1.10 lb
Cod300 g0.66 lb
Pork back fat150 g0.33 lb
Pork skins50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt for curing9 g1.5 tsp
Cure 11.5 g1/4 tsp
Salt for mixing6 g1 tsp
White pepper2 g1 tsp
Potato starch15 g1 Tbsp
  1. Cook pork skins in a little water Below the boiling point) until soft what will take about 60-90 minutes.
  2. 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.
  3. Grind fat, skins and cod through 1/8" (3 mm) plate.
  4. 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.
  5. Stuff firmly into 4" (10 cm) synthetic protein lined casings.
  6. Cook in water at 80° C (176° F) for 75 minutes.
  7. Cool for 15 minutes in cold water, briefly dry and refrigerate.
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.

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