Smoked Fish Sausage Recipe
Fish sausage is very perishable and should be stored in a cold fridge, or frozen.
From Stickbowcrafter – Brian
5 Lb fish - deboned
2 Tbsp salt
1 Cup ice water
¾ Cup corn starch
1 Tbsp powdered dextrose
½ Tbsp hot pepper flakes
½ Tsp ground allspice
2½ Tsp ground anise seed
1½ Tbsp corn syrup solids (½ to ¾ tablespoon of Splenda no calorie sweetener can substitute)
8 Ounces vegetable shortening
Fibrous casing (select size of your choice)
Cool fish to at least 35°F. Grind through 3/16′ plate. Add salt and mix thoroughly to bind. Cover and refrigerate for 10 minutes.
Mix corn starch with ice water, add to ground fish and mix thoroughly.
After combining liquid mixture well with fish, add spices and shortening.
Continue to mix until all ingredients are thoroughly mixed.
Stuff the mixture into fibrous casings.
Cook sausage in water 200°F - 205°F until internal temp reaches 180°F.
Since this sausage is cooked immediately to such a high temperature, cures are not required.
Cool in cold water or shower with cold water until internal temperature reaches 70°F. Dip the cooled sausage in boiling water for one minute to tighten the casing.
Remove fibrous casing just prior to serving.
Keep refrigerated. This sausage also freezes well.