www.sausagemaking.org

Week before last I went to the Ludlow food festival and there on one of the stalls was "smoked fish sausage" which after tasting I must admit I could not eat more than one or two at a sitting which is good really when you consideder they were about �8 a Lb.

Anyway they were made wit a mix of 80% smoked salmon trimmings, 10% smoked cod and 10% rusk and then placed into a sheep casing. They said they had tried using 20% pork in the past but this did not give a good flavour.

Cheers Whizzzzzzzzzzzzzzzzzzzzzzz

Sound nice WW
Were they a fine or coarse texture?

Hi Spuddy

What they did was to mush (for want of a better word) about 50% and flecked in the other 40% which gave a coarse (ish) texture.

They cooked well, they did not boil them first, it was straight into the pan for a very quick cooking.

They were very yum. I am going to have a go next time the smoker gets fired up - I wonder what smoked mackerel would taste like say mixed in with a cheaper white fish, somthing like coley?

Anyway worth a try.......

Cheers Whizzzzzzzzzzzzz