Smoked Fish Sausage

Use low-bone fish (1000 g), trim it, and grind. Add table salt (10 g), nitrite salt (10 g), nutmeg (2 g), black pepper (4 g), and dried garlic (3 g).

Mix the mince until sticky, stuff natural casing, and hang the sausage for 1-2 hours at room temperature.

Smoke in stages: at 60 °C bring the center to 42-45 °C, then smoke at 80 °C to 55-60 °C inside. Finish with steam at 80 °C and bring the loaf to 69-72 °C inside. Cool before slicing.