Need:

[Mark st.]

A recipe for fish sausage, anyone have one??

[Salmonsmoker]

Mark st,

I found this recipe in a book of over 500 pages of just sausage recipes - however, the book has been on loan to a friend and has just been returned. I have never tried this one. Generally, the recipes in this book (Great Sausage Recipes and Meat Curing by Rytek Kutas) are a little too salty for my taste. I would start with the recipe as listed, using a partial batch, then experiment with alterations prior to making a full batch.

For this recipe you will need:

10 lbs of fish meat
1 lb vegetable shorting
12 oz corn starch
4 TBSP salt
1 tsp sugar
1 TBSP ground black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp ground nutmeg.
1 pt. ice water

Procedure:

Debone fish and cool to 35 degrees.

Grind fish meat through a 3/16" grinder plate.

Add salt and mix thoroughly, then let set for 10 minutes.

Mix corn starch and ice water to an even suspension, then add to meat and mix thoroughly.

Add spices and shortening, and mix thoroughly.

Stuff into casings (the book recommends 2 to 3.5 inch)

Cook sausage in water that is 200 to 205 (not boiling) degrees until the internal temperature of the sausage reaches 180 degrees.

Quickly cool sausage in cold water until the internal temperature is lowered to 70 degrees.

Immerse in boiling water for 60 seconds to tighten casings.

Fish sausage is very perishable and must be stored at 35 degrees or less. It also keeps well when frozen.

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Again, let me restate, I have not tried this one. It will most likely work well. Rytek Kutas is an old world sausage maker with 40 to 50 years of experience. His book - listed above - is probably the most complete reference on sausage making and meat curing available. However, 10 lbs is a lot of fish-sausage if you do not like the falvor of the final product.


Let me know how it turns out.

Enjoy,

Salmonsmoker