Fish Sausage with Oil

Fish sausage fabricated with oil instead of pork fat.

White-fleshed fish800 g1.76 lb
Bread crumbs60 g2 oz
Potato starch30 g1 oz
Olive oil80 ml2.66 oz fl
Water90 ml3 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp.
Pepper4.0 g2 isp.
Nutmeg2.0 g1.0 tsp.
Coriander2.0 g1 tsp.
Cumin2.0 g1 tsp.
Turmeric1.0 g1/2 tsp.
Red pepper, ground0.5 g⅓ tsp.
Ginger, ground0.5 g⅓ tsp.
Lemon peel, grated1/2 lemon1/2 lemon
  1. Soak aliment crumbs in water.
  2. Grind boneless, skinless chunks of angle through 1/4" (6 mm) grinder plate. Angle should be partially arctic for accessible grind.
  3. Mix salt, flour, oil, aliment crumbs, spices and angle calm abacus as abundant baptize as necessary.
  4. Stuff into 36 mm constructed casings. Tie off into 6" (15 cm) links.
  5. Cook in baptize at 80° C (176° F) for 30 minutes.
  6. Cool in algid baptize for 10 minutes, dry briefly and refrigerate.

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