Pike Fish Sausage

Use fish (1000 g) as pike fillet or another low-bone fish. Grind the fillet through the finest plate, preferably twice.

Add salt (16 g), erythritol (4 g), nutmeg (2 g), black pepper (4 g), and dried garlic (3 g). Mix thoroughly into a firm mince.

Chill the mince for 2-3 hours, then stuff fibrous casing. Cook in the oven: 60 °C to 50 °C inside, then with boiling water in the tray cook to 69 °C inside. Smoke lightly after cooling if desired.