Fish Sausage with Tomato Puree (Kosher)

A basic fish sausage with tomato puree. No pork meat added so it may be considered a Kosher product providing that scaled fish has been chosen and no hog casings used.
White-fleshed fish (tilapia)700 g1.54 lb
Potato flour60 g2 oz
Cracker meal60 g2 oz
Tomato puree or sauce90 ml3 oz fl
Olive oil90 ml3 oz fl
Water30 ml1 oz fl
Ingredients per 1000g (1 kg) of materials
Salt15 g2.5 tsp
Pepper4.0 g2 tsp
Basil, dry, rubbed1.0 g2 tsp
Thyme, dry, rubbed1.0 g2 tsp
Coriander2.0 g1 tsp
Red pepper or cayenne, ground0.5 g1/4 tsp
Ginger, ground0.5 g1/4 tsp
  1. Grind fish through 1/4" (6 mm) plate.
  2. Mix ground fish with all ingredients, adding as much water as necessary.
  3. Stuff into 32-36 mm cellulose or synthetic casings.
  4. Refrigerate.
  5. Fully cook before serving.
To make a ready-to-eat sausage, cook the stuffed sausage in water at 80° C (176° F) for 30 minutes.

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