Fish Sausage with Potatoes

Many sausages are made with pork, beef and potatoes as this combination works very well. Fish is often served with potato chips and French fries so it should not come as a surprise that fish sausage with potatoes tastes very good.
White-fleshed fish500 g1.10 lb
Pork fat trimmings200 g0.44 lb
Lean beef100 g0.22 lb
Potatoes, boiled200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper2.0 g1 tsp
Allspice, ground1.0 g1/2 tsp
Onion, powdered10 g2 tsp
Cold water60 ml2 oz fl
  1. Boil potatoes, drain.
  2. Grind fat, fish and potatoes with 1/4" (6 mm) plate
  3. Grind beef with 1/8" (3 mm) plate.
  4. Mix everything together.
  5. Stuff into 36 mm hog casings, link every 8" (20 cm).
  6. Cook in water at 80° C (176° F) for 35 minutes.
  7. Immerse sausages in cold water for 10 minutes.
  8. Refrigerate.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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