Stöbis fish sausage

Ingredients for 1 servings:

• 2,000 g fish fillet(s)
• 750 g smoked pork belly, without rind and cartilage
• 3 m.-sized onion(s)
• 2 eggs
• 2 cloves garlic
• 2 tbsp red wine vinegar
• 2 tsp mustard
• 2 tsp sugar
• ½ tsp curing salt
• 53 g salt
• 10 g white pepper
• 1 pinch of allspice
• 1 pinch of nutmeg
• 1 tsp marjoram
• 1 tsp paprika powder, hot
• 1 tsp coriander, crushed
• 1 tsp caraway seeds, whole
• 1 tsp dill, chopped, dried or fresh
• 1 tsp parsley, chopped, dried or fresh
• 380 cm intestine (pork casing 28-30), salted or fresh

Instructions

Working time approx. 4 hours; Total time approx. 4 hours

for approx. 22 pieces

Gut, fillet, and skin the fish. Scale and gut small fish, cut off fins, heads, and belly bones; for larger fish, also remove the central bone and the thick belly bones. You need 2000g of pure sausage mixture. Cut the fish and pork belly into pieces suitable for grinding and chill everything thoroughly, or better yet, slightly freeze. Then pass it through the coarse disk of the meat grinder. Pass half of the mixture, along with the finely chopped onions and garlic, through the fine disk. Mix everything with the remaining mixture, add the spices and the remaining ingredients, and mix well. Season to taste again, adding more seasoning if necessary. Fill the mixture into the casings using a meat grinder or sausage stuffer, and cut to length. Use the finished sausages immediately or within the next 2-3 days, grilling them, or frying them in a little oil. Raw sausages can also be frozen immediately and will keep for about 2-3 months, after which they should be consumed, as they contain raw egg and raw fish. The sausages can also be boiled at approximately 80°C for 20-30 minutes, then cooled and left to dry at room temperature up to a maximum of 15°C. Portion the boiled and cooled sausages and freeze them. These frozen sausages will then keep for up to a year. Freshly boiled sausages in a vacuum-sealed bag can be stored in the refrigerator for 1-2 weeks, but should be consumed afterward.