Whitefish sausage

Ingredients for 1 servings:

• 2 kg fish fillet(s)
• 300 g smoked pork belly
• 300 g pork belly, fresh
• 60 g bacon (back bacon)
• 3 m.-sized onion(s)
• 2 slices of toast bread, without crust
• 200 ml vegetable stock, cold
• 3 garlic cloves
• 2 tbsp olive oil
• 18 g meat broth, granulated
• 1 tbsp mustard
• 8 g sugar
• 5 g curing salt
• 40 g salt
• 10 g pepper
• 1 pinch(s) allspice
• 1 nutmeg
• 1 tsp coriander, shredded
• Parsley, finely chopped, fresh or dried
• Dill, finely chopped, fresh or dried
• Chives, finely chopped, fresh or dried
• 2 tbsp marjoram

Instructions

Working time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 30 minutes

for about 25 sausages

Fillet and skin the fish, cut the pork belly and back bacon without the rind into suitable pieces for grinding, and chill everything thoroughly, or better yet, freeze slightly. Run the chilled meat, toast, onion, and garlic through the fine disk of a meat grinder. Add the spices, except for the parsley, dill, and chives, to the mixture and mix thoroughly. Then return everything to the refrigerator to cool. Pour the chilled mixture into the food processor with the remaining herbs. Add the cold stock and chop well until the mixture is nice and creamy. If it becomes too dry, add a little more crushed ice or water, taste again, and adjust the seasoning if necessary. Then fill the seasoned mixture into the casings using a meat grinder or sausage stuffer, and twist to length. The sausages are then boiled at approx. 80°C for 20-30 minutes. Cool and let dry at room temperature up to a maximum of 15°C. Use the cooked sausages within 5-7 days, store in a cool place, grill, or fry in a little oil. Portion the cooked and cooled sausages, vacuum seal, and freeze. These frozen sausages will keep for up to a year. Freshly cooked sausages in a vacuum-sealed bag can be stored in the refrigerator for 2-4 weeks, but should be consumed after that time.