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 g||1.54 lb|
|Potato flour||60 g||2 oz|
|Cracker meal||60 g||2 oz|
|Tomato puree or sauce||90 ml||3 oz fl|
|Olive oil||90 ml||3 oz fl|
|Water||30 ml||1 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||15 g||2.5 tsp|
|Pepper||4.0 g||2 tsp|
|Basil, dry, rubbed||1.0 g||2 tsp|
|Thyme, dry, rubbed||1.0 g||2 tsp|
|Coriander||2.0 g||1 tsp|
|Red pepper or cayenne, ground||0.5 g||1/4 tsp|
|Ginger, ground||0.5 g||1/4 tsp|
- Grind fish through 1/4" (6 mm) plate.
- Mix ground fish with all ingredients, adding as much water as necessary.
- Stuff into 32-36 mm cellulose or synthetic casings.
- 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.