Fish sausage

Clean fish, without scales and thorns, it is optional to use the skin. If using the skin, boil it until it softens well, otherwise it will be difficult to process. The fish can vary, as well as the cut, and can be fillet or fillet, hake, trout, tilapia or any other, depending on preference and availability. For the sausage in this recipe, frozen tilapia fillets were obtained. They were defrosted overnight in the refrigerator.

The base of the recipe was made up of 80% of hake meat, 20% of pink potatoes, 2 eggs, 2.4% of salt, 0.25% of curing salt and antioxidant, 5% of wheat flour, 2% of mix yield, seasonings and spices .

Fish sausage ingredients

800 g of fish fillets;
200 g of pink potatoes;
2 eggs;
24 g of salt;
2.5 g of curing salt (6.25% of nitrite and 93.75% of salt);
2.5 g of antioxidant (with sodium erythorbate);
50 g of wheat flour;
20 g of performance mix (vegetable proteins, carrageenan and/or phosphates);
zest of 1 lemon;
2 g of white pepper;
2 g of chopped parsley;
1 g of monosodium glutamate (umami flavor enhancer);
1 g of nutmeg;
100 ml of water or enough to obtain a pasty dough;
2 meters of natural tripe;

Instructions and how to prepare the sausage

1. Remove the skin from the potatoes and boil for 10 minutes. Drain and refrigerate;
2. Mix all seasonings and additives;
3. Start processing the fish in a food processor with a very sharp cutting blade;
4. Add eggs, seasonings, additives and potatoes;
5. Add water as necessary and process until you obtain a paste with a texture and viscosity similar to toothpaste;
6. Built in natural or collagen casing, with size according to preference. In this recipe, 28/32 gauge natural pork casing and 24 gauge collagen casing were used;
7. Optionally smoke with cold smoke (without the presence of heat) for two hours or more, depending on the desired intensity. In this recipe I smoked it for 2 hours with walnut sawdust;
8. After smoking, soak for 30 minutes in water at 75ºC to finish cooking and ensure the safety and harmlessness of the sausages;
9. Remove from cooking and immerse in ice water for 15 minutes to stop the cooking process and cool quickly;
10. Store in the refrigerator. Depending on the intensity of smoking, the product can last from 15 to 30 days in the refrigerator;
11. Heat in water or in a frying pan with oil before consuming.