A fave whitefish sausage recipe?

[Richtee]

For my goofy BIL who went...welll..not vegetarian... hell I don't know WTF he is. But he loves my salmon and asked about this stuff.

[Fishawn]

I was gonna say use gator instead, but I wont

[Mikey]

http://www.netplaces.com/italian-foo...sh-sausage.htm
Maybe...or maybe not

[DanMcG]

Here's something I found on the net a while back Rich. I don't know the source and I haven't tried it but if you do, let us know how it goes.

FISH SAUSAGE

INGREDIENTS FOR 10 LBS.

1 pt. ice water
1 lb. vegetable shortening
12 ozs. 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

After the fish are deboned, be sure the flesh is cooled to at least 35 degrees F. before staring. The fish is then ground through a 3/16" grinder plate. The salt is then added and mixed thoroughly. This will allow the sausage to bind well. After 10 minutes add the corn starch mixed with the ice water. The spices and shortening are added last, again mixing thoroughly. The mixture is then stuffed into a fibrous casing of your choice (2" or 3 1/2" wide).

The sausage is then cooked in water 200-205 degrees F. until the internal temperature reaches 180 degrees F. The sausage is then promptly cooled in cold water or showered until the internal temperature of 70 degrees F. is obtained. The cooled sausage is then immersed in boiling water for one minute in order to tighten the casing on the product.

Fish sausage is a very perishable product and should be stored at a temperature of at least 35 degrees F. It also keeps well when frozen.

Because this sausage is cooked at such high temperatures, the use of cures is not required. In addition, this sausage may also be made in a loaf for home use and cooked in a loaf pan. If allowed to cool over night it will slice very nicely as any other lunchmeat.

This loaf may also be flavored with liquid smoke, using 1 tsp. to each 5 lbs. of meat.

[Sam3]

Fish 2 1/2 lbs. ground raw fish
Salt 4 tsp
Fat or Oil 1/4 C vegetable oil*
Starch 1/2 C + 1 Tbs.**
Texture 2/3 C cooked rice or bread crumbs
Water 1/4 C (more or less as needed)
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 or do ithout
fat altogether.

** Use either corn or flower. Powdered milk may also be used.

Spice formulas

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.

American
White pepper 2 1/4 Tbs
Sugar 2 1/2 tsp
Sage 1 Tbs
Mace or nutmeg 1 1/2 tsp
Ginger 1/2 tsp
Use 3 1/2 tsp spice per 2 1/2
lbs fish


Italian
White pepper 2 Tbs
Fennel 1 3/4 Tbs
Mild red pepper 2 Tbs
Coriander 3/4 Tbs
Paprika 1 /4 tsp
Use 5 1/4 tsp spice per 2 1/2 lbs of fish

Canadian
Corn flour 1 1/2 Tbs
White Pepper 2 Tbs
Nutmeg or mace 1 1/2 tsp
Thyme 1/2 tsp
Sage 3/4 tsp
Sugar 5 tsp
Use 4 1/2 tsp spice per 2 1/2
lbs fish

Polish
Corn syrup 3 1/2 Tbs
Black pepper 1 Tbs
Marjoram 1 1/2 tsp
Garlic powder 1/2 tsp
Use 3 3/4 tsp spice per 2 1/2 lbs of fish



Course grind boneless, skinless fillets or chucks of fish.
Stuff in artifical or natural casings.
Can be boiled, grilled or smoked

[Texas-Hunter]

This is one that I have eyed in the past to use a white fish in lieu of Sturgeon.. It says it is versatile and any firm flesh white fish can be used..

[Richtee]

thanks guys! He specified smoked, so I'll be using cure #1, then probably a poach after to bring them to temp I guess?