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A few fish sausages....
Posted By: Joe Ames
Date: Friday, October 5, 2001 at 7:29 a.m.
2 1/2 lbs ground raw fish
4 tsp Salt
1/4 C vegetable oil*
1/2 C + 1 Tbsp cornstarch
2/3 C cooked rice or bread crumbs
1/4 C (more or less as needed) Water
Spice mix 1/4 of amount for 10 lbs fish (see below)
*pork fat can be used and should be diced into small kernels. If you are saturated fat conscious you can substitute vegetable oil (as I do) or do without fat altogether.
**Use either corn starch or flour. Powdered milk may also be used.
Part of the fun of sausage making is in creating your own spice mix. To get you started, here are the ones I have used. Each batch is for 10 lbs of fish, so 1/4 of it should be used for the basic recipe above. The amount used will also vary according to individual taste.
2 1/4 Tbsp White pepper
2 1/2 tsp Sugar
1 Tbsp Sage
11/2 tsp Mace or nutmeg
1/2 tsp Ginger
Use 31/2 tsp spice per 2 1/2 lbs fish
11/2 Tbsp Corn flour
2 Tbsp White pepper
11/2 tsp Nutmeg or mace
1/2 tsp Thyme
3/4 tsp Sage
5 tsp Sugar
Use 4 1/2 tsp spice per 21/2 lbs fish
2 Tbsp White pepper
1 3/4 Tbsp Fennel
2 Tbsp Mild red pepper
3/4 Tbsp Coriander
11/4 tsp Paprika
Use 5 1/4 tsp spice per 2 1/2 lbs fish
31/2 Tbsp Corn syrup
1 Tbsp Black pepper
11/2 tsp Marjoram
1/2 tsp Garlic powder
Use 3 3/4 tsp spice per 2’/2 lbs fish
Making the Sausage
• Grind boneless, skinless fillets or chunks of fish. The grinding is much easier if the fish is frozen. Thaw it just enough so it can be cut with a sharp knife. I use a coarse grinding plate at this stage.
• If you are using fresh or fully thawed fish, you may want to add the water in the form of ice and grind it along with the fish. It is a good idea to keep the fish as cool as possible during the grinding and mixing.
• Measure salt and starch into a large bowl. Add oil, rice or bread crumbs, spice mix, and ground fish.
• Mix thoroughly by hand or with electric mixer. Add enough cold water to keep the mixture moist. Knowing the right amount comes with experience.
• This mixture should be kept in the refrigerator until you are ready for stuffing. Artificial or natural casings may be used. Artificial ones come ready to slip on the horn. Natural casings are usually stored salted and/or frozen. Freshen them just before using and keep them wet. Straighten natural casing out by blowing into one end.
• Slide about 24” to 30” (for Basic Recipe) of casing over the sausage horn on your grinder Tie off the end of the casing after you have stuffed the first 6 inches then continue stuffing allowing the casing to slip off the horn when it is moderately packed Don’t pack too tightly so you can link the sausage without bursting the casing
• Tie off the casing after completing the stuffing process Link the sausage by twisting Links can be long or short depending on the planned use.
Cooking the Sausage
After the sausage is linked, it can be cooked immediately or frozen or canned for future use. You can cook them several ways.
Frying—remember that you are cooking fish, not meat. Don’t overcook.
Simmering— don’t let cooking water exceed 190°F or the sausage may burst. Cook until firm, about 20 to 30 minutes.
Smoking— time will vary with sausage size. About 4 to 6 hours in a “Little Chief” type smoker seems about right. The longer you smoke them the dryer they become. Smoked sausage must be frozen or canned for long storage.
Microwave— About 2 to 3 minutes at full power. You will need to experiment with your own oven to find the right time. Lightly smoked sausage can be finished off in a microwave.
These were found on the Web.
Alaska Sea Grant Marine Advisory Agent
University of Alaska
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.