Fish Sausage Question

Recipes for all sausages

Fish Sausage Question

Postby LGSpade » Sat Aug 10, 2013 10:46 am

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.
"The dog that trots about gets the bone"
LGSpade
Registered Member
 
Posts: 9
Joined: Tue Aug 06, 2013 10:21 am
Location: Nth. Queensland. Australia.

Re: Fish Sausage Question

Postby LGSpade » Sat Aug 10, 2013 1:26 pm

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

Gary.
"The dog that trots about gets the bone"
LGSpade
Registered Member
 
Posts: 9
Joined: Tue Aug 06, 2013 10:21 am
Location: Nth. Queensland. Australia.

Re: Fish Sausage Question

Postby wheels » Sat Aug 10, 2013 4:01 pm

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

HTH

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Fish Sausage Question

Postby Thewitt » Sun Aug 11, 2013 3:52 am

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.
Thewitt
Registered Member
 
Posts: 114
Joined: Thu May 09, 2013 3:08 am
Location: Penang, Malaysia

Re: Fish Sausage Question

Postby Dingo » Mon Sep 02, 2013 2:20 am

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....
Image
User avatar
Dingo
Registered Member
 
Posts: 235
Joined: Mon Dec 26, 2011 2:53 pm
Location: Ridgway, CO

Re: Fish Sausage Question

Postby wheels » Mon Sep 02, 2013 2:14 pm

What's the taste like?

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Fish Sausage Question

Postby Dingo » Tue Sep 03, 2013 11:16 am

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.
User avatar
Dingo
Registered Member
 
Posts: 235
Joined: Mon Dec 26, 2011 2:53 pm
Location: Ridgway, CO

Re: Fish Sausage Question

Postby wheels » Tue Sep 03, 2013 12:30 pm

Many thanks.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Fish Sausage Question

Postby JerBear » Wed Dec 04, 2013 8:30 pm

What changes do you think you might chose to make so that they wouldn't be so dry on the next run?
User avatar
JerBear
Registered Member
 
Posts: 421
Joined: Sun Oct 17, 2004 9:32 pm
Location: San Diego, CA, USA

Re: Fish Sausage Question

Postby Dingo » Thu Dec 05, 2013 3:19 am

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. :oops:
User avatar
Dingo
Registered Member
 
Posts: 235
Joined: Mon Dec 26, 2011 2:53 pm
Location: Ridgway, CO

Re: Fish Sausage Question

Postby JerBear » Thu Dec 05, 2013 3:43 am

By your saying not to bind it too hard and you saying don't mix it too aggressively or as extensively as pork?
User avatar
JerBear
Registered Member
 
Posts: 421
Joined: Sun Oct 17, 2004 9:32 pm
Location: San Diego, CA, USA

Re: Fish Sausage Question

Postby Dingo » Thu Dec 05, 2013 11:32 am

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
User avatar
Dingo
Registered Member
 
Posts: 235
Joined: Mon Dec 26, 2011 2:53 pm
Location: Ridgway, CO

Re: Fish Sausage Question

Postby JerBear » Thu Dec 05, 2013 1:05 pm

Gracias
User avatar
JerBear
Registered Member
 
Posts: 421
Joined: Sun Oct 17, 2004 9:32 pm
Location: San Diego, CA, USA

Re: Fish Sausage Question

Postby Dogfish » Sat Dec 07, 2013 5:56 pm

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.
Chip the glasses and crack the plates!
Dogfish
Registered Member
 
Posts: 472
Joined: Fri Dec 16, 2011 7:40 pm
Location: Central Alberta/Vancouver Island

Re: Fish Sausage Question

Postby JerBear » Sat Dec 07, 2013 8:03 pm

These were filleted so I'll have to request to leave skin on next time...
User avatar
JerBear
Registered Member
 
Posts: 421
Joined: Sun Oct 17, 2004 9:32 pm
Location: San Diego, CA, USA

Next

Return to Sausage Recipes

Who is online

Users browsing this forum: No registered users and 9 guests