FISH SAUSAGE RECIPES
FISH SAUSAGE RECIPE | EAT SMARTER USA
The Fish Sausage recipe out of our category Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 2 hours 25 minutes
Yield 10
Number Of Ingredients 14
Steps:
- Place food processor bowl and blade in the freezer for 30 minutes. Meanwhile, boil the white wine in a small pot over high heat until syrupy. Stir in 1 teaspoon curry powder, let cool and then chill in the refrigerator.
- Rinse perch fillet, pat dry and cut into small pieces. Separate eggs (reserve the yolks for another use). Combine egg whites and fish in food processor and puree until smooth.
- Fill a large bowl with a generous amount of ice, then rest another bowl on top. Pass fish mixture through seive into bowl, pressing on solids with a spoon to extract as much liquid as possible.
- Whisk chilled soy creamer into strained fish mixture until combined, then set aside to chill.
- Rinse chives, shake dry and finely chop. Add chives and chilled white-wine reduction to the fish mixture. Season with salt and pepper. Refrigerate for 30 minutes.
- Flush sausage casings repeatedly with cold water. Fill a pastry bag fitted with a large tip with fish mixture. Pipe mixture into one end of casing, pressing to remove any trapped air. Tie that end of casing with kitchen twine.
- Continue filling casing with remaining fish mixture, pressing to remove air bubbles. Separate into 10 small sausages, twisting between each and tying with twine. Prick sausages several times with a pin and refrigerate 30 minutes.
- Peel the onion and chop finely. Heat the oil in small pot over medium heat. Cook the onion until translucent, about 5 minutes. Squeeze juice from orange and measure out 75 ml (about 1/3 cup) juice.
- Add ketchup and orange juice to onion, sprinkle with remaining curry powder and bring to a boil. Season with Tabasco, salt and pepper.
- In a wide pot, bring about 5 liters (approximately 5 quarts) salted water to 70°C (approximately 160°F) on a thermometer (if the water is too hot the sausage will toughen). Add sausages, cover pot with a kitchen towel and let steep until fish mixture cooks through, about 15 minutes. With a skimmer, lift out sausages and tranfer to plates. Serve immediately with the sauce.
Nutrition Facts : Calories 143 kcal, FatContent 6 g, SaturatedFatContent 1.1 g, ProteinContent 13 g, CarbohydrateContent 6 g, SugarContent 4 g, CholesterolContent 43 mg
BASIC FISH ITALIAN SAUSAGE RECIPE | DANA POINT FISH COMPANY
Steps:
- Spice Mix
- Making the Sausage
- How to Cook Fresh Fish Sausage Links
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