directions
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1
Process the fish in a food processor pulsing just until it is broken up, usually three on/off cycles
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2
Add the fish and remaining ingredients to the mixing bin and process until thoroughly blended
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3
Using the #26 or #20 horn extrude the mixture into the casings and twist off into four- inch links
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4
Poke several holes down the length of each sausage
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5
Refrigerate and use within two days
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6
This sausage does not freeze well.
Old Bay White Fish Sausage
ingredients
- 2 pounds mild firm white fish, cubed (use
- halibut, sea bass, or orange roughy)
- 2 egg whites, beaten
- 2 tablespoons minced shallots
- 1 tablespoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 2 tablespoons dry vermouth