Follow basic sausage preparation practices when making this sausage.
- Clean and sanitize all of your equipment.
- Chill your meat to below 35F
- Keep your meat and grinder parts very cold while grinding
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Ceramic Honing Rod (for Knife Edge Maintenance)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Sous Vide Immersion Circulator
- Cold Smoke Generator
- Digital Smokers
- Custom Cutting Board
Enjoy the video and the recipe. If you have any questions, feel free to ask away.
2 Guys & A Cooler Amazon Storefront
Smoked Fish Sausage
Delicate and Delicious
How much do you want to make? 1000 grams
Ingredients
- 800 g fish I used sea bass but any fish will work
- 200 g pork backfat
- 12 g kosher salt
- 2.5 g Insta Cure #1
- 2 g white pepper
- 1.5 g marjoram
- 3.5 g minced garlic
- 20 g potato starch
- 1.5 tsp lime zest
- 60 ml cream (keep very cold) you can add any liquid you want here. White wine would be a nice touch as well.
- 1 egg OPTIONAL (this aids in binding and texture development)
- hog casings
Instructions
- Clean your fish and fat. Cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f (0c).
- Grind your very chilled meat on a medium plate (6mm)
- Prepare all of your seasonings and liquids. Add it to your chilled meat.
- Mix the meat till it becomes very tacky (be sure not to overwork the mixture), then stuff into a sausage casing.
- Link your sausages, prick out any air pockets, and let them rest in the refrigerator overnight.
- The next day, smoke the sausage using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 145F (62.7c). I like apple wood or pecan wood for smoking white fish.
If you have a digital smoker this is a great cooking schedule:
- 1.5 hours at 100f (37.7c) – this dries out the sausage (leave the dampers wide open)
- 1.5 hours at 125f (51.6c) – this is when I start applying smoke
- 1 hour at 155f (68.3c)
- 1 hour at 175f (79.4c)
- then I bump up to 200f (93.3c) until I reach an internal of 145f (62.7c)
If you are cooking on a pit or offset here's a different way:
- on indirect heat start smoking sausages while the pit is at 150f (65.5) and smoke for 3 hours.
- Increase the temperature to 200f (93.3) and cook till you get to an internal of 145f (62.7c)
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I love the addition of the pork fat, too bad chicken fat isn’t as readily available cuz I think the chicken fat would be a better flavor combination with fishes, It’s more neutral in my opinion. Love your page, your recipes and your creativity.
never had fish sausage, looks awesome and am sure will taste the same!