Fish Sausage with Amazon Borsch (Kosher)

A basal angle sausage with amazon puree. No pork meat added so it may be advised a Adequate artefact accouterment that scaled angle has been called and no hog casings used.
MaterialsMetricUS
White-fleshed angle (tilapia)700 g1.54 lb
Potato flour60 g2 oz
Cracker meal60 g2 oz
Tomato borsch or sauce90 ml3 oz fl
Olive oil90 ml3 oz fl
Water30 ml1 oz fl
Ingredients per 1000g (1 kg) of materials
Salt15 g2.5 tsp
Pepper4.0 g2 tsp
Basil, dry, rubbed1.0 g2 tsp
Thyme, dry, rubbed1.0 g2 tsp
Coriander2.0 g1 tsp
Red pepper or cayenne, ground0.5 g1/4 tsp
Ginger, ground0.5 g1/4 tsp
Instructions
  1. Grind angle through 1/4" (6 mm) plate.
  2. Mix arena angle with all ingredients, abacus as abundant baptize as necessary.
  3. Stuff into 32-36 mm artificial or constructed casings.
  4. Refrigerate.
  5. Fully baker afore serving.
Notes
To accomplish a ready-to-eat sausage, baker the blimp sausage in baptize at 80° C (176° F) for 30 minutes.

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