Fish Sausage
About the recipe
Light yet flavourful, these fish sausages are smooth, savory, and packed with delicate seafood goodness. 🐟
A unique twist on classic sausages, soft, juicy, and perfect for slicing, grilling, or adding to your favourite dishes!
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 6
- Meat, Poultry & Seafood
- 500 grams Skinned and boned fish of choice
- Bakery / Other
- 50 grams Salt reduced butter
- 1 tbsp Corn flour
- 1 tsp Sugar
- Oils, Sauces & Condiments
- 2 tsp Salt
- 1 pinch Pepper
- Vegetables & Fresh Produce
- 1 tbsp Finely minced brown onion
Method
Step 1
Clean and wash fish, cut it into cubes and grind in a meat grinder.
Step 2
Add the rest of the ingredients and grind a second and third time.
Step 3
Stuff the fish mixture into a tubular plastic casing. Tie off ends.
Step 4
Immerse sausages into simmering water and cook for 40 minutes.
Step 5
Cool sausages under running water and then remove casing.
Step 6
Store in the refrigerator.
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