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wheels wrote:by Fatman
Original post:
viewtopic.php?f=1&t=52&p=361#p361

So here is a recipe, of which I haven't tried.

2lb Fish ( Salmon )
1 Egg beaten
1/2 Teaspoon celery salt
1/4 Teaspoon crushed mustard seed
1/4 Teaspoon black pepper crushed
1/4 Teaspoon ground bay leaf
1/4 Teaspoon ground cloves
1/4 Teaspoon ground ginger
1/4 Teaspoon mace
1/4 Teaspoon cardamom
1 Teaspoon sweet paprika
1 Teaspoon Lemon/Lime juice

Good Luck and don't forget post the results when you get round to making it!!!

Been looking for a fish sausage recipe and found this, but it doesn't say how to break up the
fish, I would assume you would just chop it fine instead of mincing.
Or am I mistaken on that.
We have crocodile sausages over here and they are fairly chunky and look like they have been
poached as you only have to brown them on the BBQ otherwise they get too chewie.
Anyone got any advice, Thanks.

Gary.

Phil, Thanks for fixing this, wasn't sure what to do
with the question.

Gary.

FWIW, there's a salmon sausage here and it's minced.

HTH

Phil

I just made a seafood sausage with a cream and fish base, and added scallops and prawns. The base was a mousse that basically held the sausage parts together. I cooked it by simmering submerged and then refrigerated. They were then browned when it was time to serve. It was very nice. Be sure to season well and taste before filling your casings.

Just made the Salmon sausage suggested by wheels a couple of replies ago..

4lb skinless salmon filets
6 Tbs x fresh chopped basil
6 tbs x minced garlic
6 Tbs x fresh chopped parsley
Zest from 1/2 a lemon
juice from 1/2 a lemon
2 Tbsp x Red Chili flakes
1 tsp x garlic salt
1 Tbsp cracked black pepper
1/2 x Red Bell Pepper ( Capsicum)
1/2 x Green Bell Pepper (Capsicum)
1/2 Cup of white wine
1/2 Cup Non Fat Dairy Powder


Grind through fine plate...mix spices....
NOTE: For my first fish type sausage..i experienced that you dont need to do to much mixing..in fact you could easily over mix this and turn it into a paste.

I stuffed these in sheep casings and made cocktail sausages for an upcoming party....
The tower of cocktail sausages....

What's the taste like?

Phil

wheels wrote:What's the taste like?

Phil

I forgot to mention I poached them ready to be brown off on the grill at the party.

Taste...i really like the flavor...i find the texture a little off putting...sort of like a dryish fish cake...although when dipped in Thousand island it was much better.

Many thanks.

Phil

What changes do you think you might chose to make so that they wouldn't be so dry on the next run?

My guess would be to flake the salmon instead of grinding it, and don't bind it to hard.The flavor was good, just the texture wasn't to my liking.
Again, i'm guessing.i don't know shit from clay.

By your saying not to bind it too hard and you saying don't mix it too aggressively or as extensively as pork?

JerBear wrote:By your saying not to bind it too hard and you saying don't mix it too aggressively or as extensively as pork?

Si Seniore

Gracias

I made pepperoni from salmon earlier this fall that turned out really nice. I rubbed the fish with dry cure that included nitrate (Morton Tender Quick); I was careful to leave gray fat on the fillet because that's where all the glue is, also in the scaled skin. I ground it raw and the texture was like turkey breast. The finished sausage itself had the texture of turkey 'kielbasa'. I think that using ground scaled fish skin would provide really good binding ability.

These were filleted so I'll have to request to leave skin on next time...