Cod, Clarias, and Bacon Sausages for Sous Vide
Cod and clarias catfish provide dense fish protein, while a little bacon, sun-dried tomato, and pumpkin seed make the flavor deeper and more savory without adding many carbs. This combination works well when you want a fish sausage with a more mature, meaty profile. For keto cooking it is a practical hot appetizer or grill-ready prep.
Cut the cod (100 g) and clarias catfish (55 g), add the nitrite salt (1.5 g), and chill the fish for at least 2 hours. Dice the bacon (20 g), cut the sun-dried tomatoes (7 g) into short strips, and chop the pumpkin seeds (8 g) lightly.
Combine the fish with the bacon, tomatoes, and seeds and mix until the mass becomes more cohesive. Moisten the collagen casing (0.5 g), fill it with the mixture, and leave the sausages in the refrigerator for at least 2 hours so they firm up.
Vacuum-seal the sausages and cook them sous vide at 48 °C for 30 minutes for a more delicate result or at 50 °C for 30 minutes for a slightly firmer texture. Chill the bag quickly and let the sausages stabilize in the refrigerator overnight.
Before serving, they can be reheated briefly on the grill or lightly smoked. The bacon and tomatoes already deepen the flavor, so an extra sauce is usually unnecessary.
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