Cod Sausages with Shrimp and Ramsons for Sous Vide
Cod provides a firm white base, while shrimp add more marine flavor, protein, and springy juiciness without bread or flour. Wild garlic sharpens the taste without overpowering the fish, so the sausages stay clean in profile. It is a practical keto fish sausage for gentle reheating, a touch of smoke, or a short grill finish.
Cut the cod (100 g) and shrimp (50 g), sprinkle them with nitrite salt (1.5 g), and chill for at least 2 hours. Then chop part of the shrimp more finely and part a bit larger so the finished sausages have both binding power and visible texture.
Slice the wild garlic (5 g) without mincing it too hard, combine it with the fish and shrimp, and mix thoroughly. Moisten the collagen casing (0.5 g), fill it with the mixture, secure the ends, and let the sausages rest in the refrigerator for another 2 hours.
Vacuum-seal the sausages and cook them sous vide at 50 °C for 30 minutes. Chill the bag quickly and refrigerate the sausages overnight so they stabilize.
Before serving, you can warm the sausages briefly on the grill or give them a light smoke. They do not need prolonged frying or the white fish will start losing juiciness.
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