Fish-Bacon Sausage

Fish sausages aftertaste bigger if bacon or blubbery pork trimmings are added.

Raw fish750 g1.65 lb.
Pork belly250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure 11.5 g1/4 tsp
White pepper3.0 g1½ tsp
Ginger, ground0.5 g⅓ tsp
Nutmeg1.0 g1/2 tsp
Fresh parsley, chopped10.0 g1 cup
Onion powder6.0 g2 ½ tsp
Lemon bite (peel), grated¼ lemon¼ lemon
Egg1 egg1 egg
  1. Grind boneless, skinless chunks of angle through 1/4 (6 mm) grinder plate. Angle should be partially arctic for accessible grind. Bullwork bacon with the aforementioned plate.
  2. Mix arena meat with all ingredients.
  3. Stuff into 28-32 mm hog casings.
  4. Cook in baptize at 80º C (176º F) for about 30 minutes.
  5. Refrigerate.

To accomplish zest, agilely abrade the alfresco of a lemon. Do not abrade the absinthian white assembly beneath skin.

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