Fish Sausage

cobra6223 · February 25, 2012, 03:09:44 PM

JZ that looks mighty fine !! Carp has arrived but will probably wait now till tomorrow to start mine. We were worried about the amount of shortening in the recipe, does it taste greasy or anything? mine will be a bit darker just because the carp meat is. I'm going to use 1.5"X12" mahogany casings should work great for crackers. IT looks really good and if mine turns out the ole fisherman around here will kill for it. Thanks posting such an easy recipe and the nice pics.
Tim

cobra6223 · February 25, 2012, 03:12:02 PM

what if we did like a normal water bath, 160-165* and then pull at 152-155*? let me know whqt ya think

JZ · February 25, 2012, 03:30:17 PM

Sorry Cobra but I think you are asking the wrong guy. I have only just started making sausages - this is only my 3rd one.

I was surprised that the sausage did not taste greasy but maybe that is because the one end opened up or because it was cooked to such a high temp.

Habs pointed out that others (with more experience) do cook to a lower IT. I would be tempted to go with the lower bath and IT. Heck if it doesn't turn out you can still fry it up. That is what I am going to try with some in the morning with breakfast.

Good luck with the carp and make sure we get to see the results.

cobra6223 · February 25, 2012, 03:38:21 PM

hey thanks JZ let me know how it turned out once fried.DANG this sausage making is fun !! ;D

JZ · February 25, 2012, 07:23:38 PM

Yuuup - I'm hooked. Now I have 2 new addictions; sausages and smoking. I might need an intervention soon.

La Quinta · February 26, 2012, 12:52:54 AM

Ya know what? the texture looks really nice...geez well done for a first go round...I bet would be awesome for a dip at a lower temp...I have done that with salmon many times...a mousse if you will...

JZ · February 26, 2012, 08:50:48 AM

Thanks La Quinta. I think it may have been a little better if I used the stuffer. I think I would have had less air pockets - I just couldn't squeeze it out of the casing doing it by hand and spooning the meat into the casing. Oh well. Do you have any pics of how your salmon turns out?

I fried up a couple of rounds in olive oil this morning. At first I wasn't too sure about the taste (I keep thinking of it as sausage and it really doesn't have that firm texture) but after a few bites I liked it and fried up 2 more rounds. The wife however did not like it. But neither one of are fish eaters. We do like canned or smoked salmon and deep fried halibut.

Here's pic of the fried rounds. If I did this again I think I would just cook it in a loaf pan in the oven instead of stuffing it. Cobra let us know how yours turns out.

cobra6223 · February 26, 2012, 11:36:18 AM

man do those look good, just like a salmon pattie, nice and golden brown. a little tarter on a bun and I bet you have the best fish sandwich around !! I will post pics when I do it later today. thanks for the all the time you put into this adventure.
Tim

La Quinta · February 26, 2012, 11:42:27 PM

I do have pictures...however...ask anybody...I am a pic posting idiot... :(

cobra6223 · February 27, 2012, 12:28:20 PM

hey JZ well I got it made and I really like it on crackers, fried what was left in the stuffer this morning and I like you was not a big fan of it fried even though carp burger around here is considered nectar of the gods !! I'm sure it was all in the spices. Will post pics when the wife gets home from work as the memory card is kicking my butt right now and I can't get the pics to the puter. Thanks again for starting this and sharing all your pics.
Tim

JZ · February 27, 2012, 02:58:52 PM

Thanks for posting your results. If you try this again with different spices be sure to let us know. Considering that we both got the same results I don't think I will make fish sausage again. It was certainly worth the try but I think I will stick with deep frying halibut or make fish tacos with it.