Smoked Fish Sausage
Smoked fish sausage concentrates fish protein and flavor without carb fillers. Smoke, salt, and gentle steam finishing create a firm, juicy texture.
Read
Video on the topic
Reviews
Notes
Inventory: Meat grinder, Колбасный шприц, Probe Thermometer
Kitchen: Russian
5 kg
Digestion time: 20 hours
Complete protein: ✔
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.
(15)
- :
- :
- : ,
- :
- : ,
- : ,
- :
- :
- :
- :
- :
- :
- :
- :
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Smoked Fish Sausage", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Selenium: Swanson, Selenium, 100 mcg, 200 Capsules
Buy
≈ $6.53
Promo codes for iHerb (9)
More sausage:More recipes
Watch others fish and seafood:
We recommend reading
All articlesWhat is the difference between dry, wet, and mixed curing for meats, sausages, and deli cuts
8min
How to Reduce the Risk of Mycotoxins in Nuts, Grains, and Spices
8min
How to Use Apple Cider Vinegar: What It May Do and How to Avoid Harm
6min
What Types of Sweeteners Are There: Sugars, Polyols, Glycosides, and Sweet Proteins?
13min
Share: