Wednesday, December 15, 2021

Fish Sausage..

Fish sausage...this is something I have been wanting to try for a long time. Sausage is consumed in most every country in the world, and fish is right along side. So why not combine the two. Recently on Nat Geo. they featured Gordon Ramsay in the upper Pininsula  of Michigan where he made contact with a quaint fellow who made fish sausage. The "Yooper" as they are referred to showed how he made it and that's all it took.

This recipe that I used is pretty simple. I used cod, salmon and some shrimp. Seasoning was salt, red pepper chopped fresh parsley and shallots. The well chilled ingredients were placed in a food processor and pulsed until a nice mixture was achieved. The mixture is put into the fridge for a half hour and cooled. Then the mixture is placed in some plastic wrap, rolled and the ends twisted. Then some foil is placed on the sausage and rolled the same way. The sausage is put into simmering water and allowed to simmer for about 15 minutes. Remove the sausage and allow it to cool before removing the foil and plastic wrap.

In a fry pan melt some butter and place the sausage in and brown it. When the sausage is browned remove it and add some parsley and shallots along with some more butter and some lemon.
 

 

Served with mashed potatoes, or rice.
 

It is a delicate flavored and nicely textured sausage.
 

 

26 comments:

  1. Looks delicious sir but I have to admit I’m having a hard time wrapping my head around the concept of “fish sausage”. Then again, I didn’t understand fish tacos either- until I tried one.

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    1. Dean F
      Thanks
      Dean the name is what might be a deterrent to trying it. But it's really good.

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  2. Hi Alan,

    I had something similar from a Vietnamese restaurant in the summer - they called it 'fish tofu'. It was ok, but I won't be rushing to have it again! We have deep fried fish patties now and again from our local 'chippy' (fish & chips take away) and they are quite good. They are made from mashed potato mixed with cod or haddock, dipped in beer batter and deep fried in beef dripping.

    Take care & stay safe

    Alistair

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    1. The patties sound very similar to what are called fish cakes in our neck of the woods Alistair.

      John

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    2. Fishcakes around here are breadcrumbed rather than battered John

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    3. Alistair
      Thanks
      Alistair I would say that this is nothing like fish tofu. I know you have a strong liking to sausage and fish so this would be right up your alley.

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  3. Like Dean F, when I saw the title of your post I really could not think of anything I would like about a fish sausage. But, after reading your post I shall be trying these myself, look absolutely delicious m'thinks.

    It just goes to show that it is worth the time taken to understand something new rather than rushing past after a first impression.

    John

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    1. John
      Thanks
      John the taste is mild and being not overly seasoned it's quite tasty. Now you can season it any way you like and maybe even add fresh spinach or some shredded cheese.

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  4. That looks tasty! Will have to give it a try.

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    1. Shawn
      Thanks
      Shawn you can use whatever fish you like. I thought of using some scallops or halibut.

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  5. Well, I think it's a brilliant idea and I can't wait to try it! It looks mighty tasty to me.

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    1. mike
      Thanks
      Mike one of those fresh Maine landlocks along with downeast cod in the mix and you have something very fine to enjoy.

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  6. Interesting. I'll pass this along to the chef.

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    1. Mark Kautz
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      Mark I know she can bake very well and cooling is high on the list. And if you enjoy fish this is your lunch.

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  7. Wow Alan!
    I too was taken back a bit by the first photo But the last two pics, delicious! You are an excellent chef Alan as well as a top notch tier! I think Jeanette saw something in you when she said "I do"!
    This has got to be one of the best blogs ever!
    Many Thanks for what you do!
    Dougskitchen

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    1. Dougsden
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      Doug we must try new crazy stuff once in awhile. Look at the woolly bugger. The finished product is so delicious and worth the effort.

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  8. Alan
    Wow, that looks delicious----which meat do you taste the most? thanks for sharing

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    1. Bill Trussell
      Thanks
      Bill in the three fish that I used both the cod and shrimp were mild fish, where as the salmon was stronger flavored. The did blend well and nothing was overpowered taste wise.

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  9. Sounds good to me Alan. I would eat them with eggs for breakfast. I had "hot dogs" at a street vendor in FL made from grouper. Simply delicious!

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  10. Looks good Alan! I should be eating more fish and this may be my inspiration to do so.

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  11. hoou no no please my mouth is watering ..!

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  12. I am going to make this. It looks great.

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  13. That fish sausage is right up my alley, Alan. You are a fine cook.

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