Fish Sausage with Potato Flour

Fish sausage with potato flour

White-fleshed fish600 g1.32 lb
Pork aback fat, drip or vegetable shortening200 g0.44 lb
Potato flour100 g3.5 oz
Ice water100 ml3.3 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Sugar5 g1 tsp
White pepper2 g1 tsp
Ginger, powdered1 g1/2 tsp
Nutmeg1 g1/2 tsp
Onion powder3 g1 tsp
  1. Grind fat and angle through 1/8" (3 mm) plate.
  2. Mix fish, fat and all capacity together.
  3. Stuff into 36 mm casings, tie off into 8-10" (20-25 cm) links.
  4. Cook in baptize at 80º C (176º F) for 30 minutes.
  5. Immerse sausages in algid baptize for 10 minutes.
  6. Store in refrigerator

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