Fish sausage at home: recipes and cooking methods

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-07 22:37

Are you on a diet and do not accept fatty meat products? Great Lent is underway, and only fish sometimes helps brighten up the dull “culinary days”? Just want variety in your kitchen? Prepare incredibly tasty and very he althy fish sausage. This is a quick and inexpensive dish that even a novice housewife can handle.

In the world there are a huge number of options for cooking sausages and sausages from minced fish. How many types of sea or river fish, so many, perhaps, there are recipes. The dish is unusual in taste, but it is worth trying to cook it. What if fish sausage is the missing recipe for your homemade cookbook?

Paired

Perch fillet is used for cooking (you can replace any other fish that is in the refrigerator). For cooking, take half a kilogram of the main ingredient. The rest of the products will be calculated exactly for this quantity.fish:

• 1 tablespoon (tablespoon) semolina;
• onions - three pieces;
• 180 grams of white bread;
• spices;
• spices;
• s alt;
• 110 ml milk;
• carrots - three pieces;
• vegetable oil (if sausages will be fried after cooking).

Description of the cooking process

Peel the carrots, cut into small cubes. Do the same with onions. Defrost fish fillets at room temperature without using a microwave oven. Cut the fish (removing the bones, if any) into small pieces. Send all the ingredients to a meat grinder or blender. To prepare a delicious homemade fish sausage, you need a homogeneous, well-mashed mass. You can even run it through the meat grinder twice.

Soak the bread in warm milk. Squeeze it out and add to the minced fish. Send s alt, spices, seasonings and aromatic additives to your taste there. You can put dried or chopped fresh garlic. Mix well.

Some people like it when fish fillets come across in fish sausage. Are you one of those gourmets? Then take two thirds of the fish for grinding, and leave one third. It will later need to be cut into very small cubes, add them to the minced fish.

For the formation of sausages, you can take cling film, gauze or intestines. More convenient to usefilm, as it is fast and economically beneficial for housewives. Spread a couple of tablespoons of minced fish on the film. Wrap it up, it turns out "candy". The edges can be cut off to make a sausage. You can wrap the minced meat in the form of several small sausages. Only with a film it is very difficult to turn such an option, it can turn around. It is better to use the intestines for cooking mini-sausages. Feel free to experiment though!

You can cook fish sausage at home in a double boiler, boil it in a saucepan with s alted water or spread it on a baking sheet in the oven. The lowest calorie option is steam cooking. The most delicious method is frying in vegetable oil or over an open fire.

With shrimps

Another recipe for a very tasty and original dish is homemade fish sausage with shrimp and salmon fillet. Instead of red fish, you can take sea bass, pangasius, perch or even pollock. Prawns are best taken in small sizes. They are more juicy and sweet in taste.

Ingredients

For cooking you need:

• 1, 1 kg of fish;
• onions - 2 pieces;
• 240 grams of shrimp;
• a pair of green apples (with sourness);
• 5 garlic cloves;
• fresh dill (bunch);
• s alt;
• 160 grams sweet bell pepper;
• Provence herbs;
• ground coriander;
• blackground pepper;
• other favorite spices.

How to cook fish sausage with shrimp at home

Experts advise preparing such a product from the intestines. Cling film - as a last resort, if the main ingredient cannot be obtained. As for the quantity, the above amount of products will require about two and a half meters of intestines.

Remember to defrost food at room temperature beforehand. No microwave!

Cut the fish fillet into cubes and send to the blender bowl. One third of the fish will need to be left. Cut it into small cubes and transfer to a separate plate. Peel the onion and green apple from the skin. Cut into random pieces. Send to fillet.

This recipe for homemade fish sausage is good because all the ingredients you just need to clean, cut and grind into a homogeneous mass. No special culinary skills or abilities are required here. Add garlic, ground pepper, Provencal herbs, coriander, s alt, chopped dill and all other products on the list to the bowl for chopping. Grind. It turns out the basis for homemade sausages.

Now start shaping the dish. You will get two types of sausages. Some will be stuffed with shrimp meat inside, others will be vegetable with Bulgarian sweet pepper. This fish sausage recipe can always be changed by adding your favorite product to the minced meat or filling.

Divide the minced meat into two parts. Mix one part with boiledshrimp cut into small cubes. Another part of the minced meat will need to be combined with finely chopped slices of bell pepper. Using a special nozzle, send the filling to the intestines. Do not stuff too tightly, the sausage may break when cooked. But it is not necessary too weakly, as there will be many voids. And in emptiness, as you know, there is no taste. Cook the sausage in a double boiler or pot of water for thirty minutes.

With egg

Chicken eggs give any minced meat a richer taste, and a dish - nutritional value. Such homemade fish sausages will turn out not only pleasant to taste, but also satisfying. And how much protein and calcium are in them!

Product List

So what is required:

• 1, 4 kg of any fish;
• garlic;
• s alt;
• 110 ml milk;
• two eggs;
• ground pepper;
• laurel leaf;
• 55 grams of butter.

Cooking

For the dish, you need to take fillet fish, without bones, entrails and skin. It can be any river or sea fish. Cut the fillet into cubes, twist in a meat grinder with the addition of spices, butter and milk. In a separate bowl, mix the minced fish with the chicken egg with a whisk or fork.

Spread the film. Put a few tablespoons of minced meat in the center. The amount of filling will depend on the desired size of the sausages. Tie the ends to form"candy". Send the sausage into boiling water for twenty minutes. Take out and place on a plate. Sausage should cool down a little before eating. Before serving, it will need to be freed from the shell, cut into portioned pieces. If the gut was used, then immediately cut the product into pieces.

May be served with mashed potatoes, vegetable salad or simply with fish sauce or any other type of side dish. If you need to reduce the calorie content of the finished dish, just replace the type of fish with a less fatty one.

Sauce. Mix sour cream with chopped garlic, add some fresh herbs and spices to taste. This is the most delicious supplement for fish dishes, sausage is no exception.