directions
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1
Drain tuna and mix in a food processor until very fine, but do not puree completely
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2
Add tuna mixture 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 three to four days or freeze for later use.
Tuna Sausage
ingredients
- 2 12-1/2 ounce cans chunk light tuna in oil
- 2 anchovy fillets
- 1/2 teaspoon finely minced fresh rosemary
- or 1/4 teaspoon dried, crumbled
- 1/2 cup fine dry bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 2 eggs, beaten
- 1 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg