Tuna Salad Sausage
ingredients
- two 12-1/2 ounce cans
- chunk light tuna in oil
- 3/4 cup regular or low-fat mayonnaise
- 1 egg, beaten
- 1/2 cup diced celery
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 2/3 cup fresh bread crumbs
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 and remaining ingredients to the mixing bin and process until thoroughly blended
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3
Using the #26 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 days
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6
These do not freeze well.