Fish Sausage

  • Fish
1255 days ago

Author Info

Bradley Smoker & Friends

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Ingredients

  • 5 lbs fish; deboned
  • 2 Tbsp salt
  • 1 cup ice water
  • 3/4 cup corn starch
  • 1 Tbsp powdered dextrose
  • 1/2 Tbsp hot pepper flakes
  • 1/2 tsp ground allspice
  • 2 1/2 tsp ground anise seed
  • 1 1/2 Tbsp corn syrup solids (1/2 to 3/4 Tbsp of Splenda no calorie sweetener can be substituted)
  • 8 ounces vegetable shortening
  • fibrous casing (select size of your choice)

Directions

  1. Cool fish to at least 35 degrees F. Grind through 3/16' plate. Add salt and mix thoroughly to bind. Cover and refrigerate for 10 minutes.
  2. Mix corn starch with ice water, add to ground fish and mix thoroughly.
  3. After liquid mixture is well combined with fish, add spices and shortening. Continue to mix until all ingredients are thoroughly mixed.
  4. Stuff the mixture into fibrous casings.
  5. Cook sausage in water 200°F - 205°F until internal temp reaches 180°F.
  6. Since this sausage is cooked immediately to such a high temperature, cures are not required.
  7. Cool in cold water or shower with cold water until internal temperature of 70°F is obtained The cooled sausage is then dipped in boiling water for one minute to tighten the casing.
  8. Remove fibrous casing just prior to serving.
  9. Keep refrigerated. This sausage also freezes well.

Additional Information

Fish sausage is very perishable and should be stored in a cold fridge, or frozen.

From Stickbowcrafter - Brian