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Smoked Fish Sausage

Follow basic sausage preparation practices when making this sausage.
  1. Clean and sanitize all of your equipment.
  2. Chill your meat to below 35F
  3. Keep your meat and grinder parts very cold while grinding
  4. Any liquid that is added to the mince needs to be ice cold
  5. Mix your very chilled meat and seasonings till the mince becomes very tacky
  6. Stuff the mince into sausage casings and prick out any air pockets

Here are a few things you might find useful when making sausage

Enjoy the video and the recipe. If you have any questions, feel free to ask away.

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4.46 from 11 votes

Smoked Fish Sausage

Delicate and Delicious
Prep Time20 minutes
Cook Time3 hours
Total Time25 minutes
How much do you want to make? 1000 grams


  • 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


  • 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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5 thoughts on “Smoked Fish Sausage”

  1. 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.

  2. I live in northern Georgia and unsalted fatback cannot be had for love or money. Any suggestions or are you soaking the salted fatback?

    1. You could try with a little pork belly if you want to go that route. Or if you buy a pork shoulder, there’s generally back fat on the top side. That will work

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