directions
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1
Process the fish in a food processor pulsing just until it is broken up, about three on/off cycles
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2
Add white fish and remaining ingredients except the shrimp to the mixing bin and process until thoroughly blended
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3
Add the shrimp and process another 20 seconds
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4
Using the #20 horn extrude the mixture into the casings and twist off into four-inch links
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5
Poke several holes down the length of each sausage
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6
Refrigerate and use within two days
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7
These do not freeze well.
Asian Fish Sausage
ingredients
- 1 pound mild firm white fish, cubed (use halibut, sea bass, or orange roughy)
- 1 egg, beaten
- 1/2 cup chopped onion
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons minced fresh ginger
- 1 clove garlic, minced
- 1 teaspoon minced jalapeno chili
- 1/4 teaspoon ground tumeric
- 1/4 teaspoon freshly ground white pepper
- 1 pound raw shrimp, peeled, deveined
- and chopped