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Fish Sausage


10 lbs fish
1 pt. ice water
1 lb. vegetable shortening
12 ozs. corn starch
4 tbsp. salt
1 tsp. sugar
1 tbsp. ground black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground nutmeg


After the fish are deboned, be sure the flesh is cooled to at least 35 degrees F. before staring.The fish is then ground through a 3/16” grinder plate.The salt is then added and mixed thoroughly.This will allow the sausage to bind well.After 10 minutes add the corn starch mixed with the ice water.The spices and shortening are added last, again mixing thoroughly.The mixture is then stuffed into a fibrous casing of your choice (2” or 3 1/2” wide).The sausage is then cooked in water 200-205 degrees F. until the internal temperature reaches 180 degrees F.The sausage is then promptly cooled in cold water or showered until the internal temperature of 70 degrees F. is obtained.The cooled sausage is then immersed in boiling water for one minute in order to tighten the casing on the product. Fish sausage is a very perishable product and should be stored at a temperature of at least 35 degrees F. It also keeps well when frozen. Because this sausage is cooked at such high temperatures, the use of cures is not required. In addition, this sausage may also be made in a loaf for home use and cooked in a loaf pan. If allowed to cool over night it will slice very nicely as any other lunchmeat.This loaf may also be flavored with liquid smoke, using 1 tsp. to each 5 lbs. of meat.