For the fish sausage, first soak the sheep intestine in lukewarm water (not above 40 degrees) for about an hour before sausaging. This makes the natural casing more elastic and easier to process).
Finely chop the fish fillet with a knife.
Finely chop onions, parsley, tarragon and dill as well and knead into the fish mixture together with some lemon juice, sea salt and pepper. (If you like, you can fry some of the fish mixture in a skillet to test and add seasoning if needed).
Then fill the filler with the fish mixture and thread the sheep casing onto the filler. Knot the end of the natural casing.
Carefully and not too tightly fill the sheep casing with the fish mixture and twist off to the desired sausage length.
The fish sausages can be prepared on the grill over direct medium heat or on the stove in a pan.
Preparation Tip:
The fish for the fish sausage can be combined as you like: Pollock, cod, redfish fillet or any other fillet of sea fish. Among freshwater fish, carp, trout and char are suitable. If you want to have it very colorful, you can also combine freshwater fish with marine fish.
Related Recipes:
PutenterrineBroccoli rinse, clean and split into roses. Sauté in one-eighth L salted water with juice of one lemon for...
Rack of Lamb Wrapped in Bacon on Turnip Vegetables with Potato …Clean the potatoes, make, remove the peel and finely press through a press. Chop the chives and parsley and...
Butter Chicken with Everest Basmati RiceCut chicken breast into bite-sized pieces and mix well with the ingredients of the marinade. Let rest for...