Fish-Hawk.Net

Got the sausage making doodad out and want to try making fish sausages. Problem is I've never seen them in stores, or heard of them for that matter. Is that because they are instant death?...taste aweful? Not much on the internet. Anybody have experience with this?

Hoser- you might want to cosider getting a patent on your invention before exposing your idea to the world!

I can just see Markus now- smoked carp sausage, smoked pike sausage, smoked salmon sausage. The possibilities are endless!

Seriously, though. Don't see why fish sausages wouldn't work. You might need some sort of binding agent to keep the fish from crumbling when the "skin" is broken.

Very interesting...

CCB

You have my attention......

With a name like the "Hoser", if anyone can make fish sausage work, it will be YOU!

(Gotta say, to me it ranks up there with Marcus' smoked cormorant! )

W.

Bieng a former butcher can I suggest bread as filler....I wonder how good fish sausage will cook up without fat?

Pork would have to be added for the fat for sure. All the deer/moose/bear sausage we get are all mixed with pork. My mouth is watering at the thought of fish sausage though, great idea. I wonder why its not common, does anyone know? Someone must have tried it before.

They can't be a lot different than fish patties in a tube? CB...I think you are right....pike etc. might be kinda dry without some kind of fat in them, like venison. If you guys come up with a recipe I'll give it a whirl, smoke 1/2 of them, and donate a batch to the next fish hawk getogether....If they are horrible, we are all to blame.

Ya the hoser got it right make them large, mix some potato and egg into them and cut them thick for frying like fish cakes. You try them first though

Ma uncle Jethro, ma maws brothers son's daughters brother, once removed, once maid Skunk saugauauauau.........what you said.

They was good, ifn ya didn't mand the smell. Hee uzed to maik fish sausauau.........them things.........two.

Yer don wanna leeve them sittin in the sunn fer two long.

Otherwize they is grate.

Uze lotsa pork inem, cuz then u gotta excuse when u get ptomaine stuff.

Gud luk:: Jigs.

bass ackwards wrote:Ya the hoser got it right make them large, mix some potato and egg into them and cut them thick for frying like fish cakes. You try them first though

There has got to be a reason nobody makes these things. Maybe I'll let the neighbors cat try one first...he's always crapping in my veggie garden and would serve him right.

Actually, Loblaws have Salmon sausages. They sale them at the fresh fish counter. I had a few in the past and they are decent but pretty dry.

Burgy

Burgy wrote:Actually, Loblaws have Salmon sausages. They sale them at the fresh fish counter. I had a few in the past and they are decent but pretty dry.

Burgy

Interesting...Salmon is an oily fish to begin with. What would you have liked to see in them to make them better?

To Muskiemagnet's point probably something like Pork. I'm not a big cooker but I do like to eat

Hoser,
I,ve been a butcher for 15 years working in independant butcher shops. Been making sausage the whole time. You can forgo adding pork to the fish to keep it moist by adding vegetables instead. Put some onions and green or red sweet peppers in. If your going to smoke them you have to use prage powder as well. The prage will retard the bacterial growth that invariably occours at the temperature operating range of the smoker. As for your seasoning the choice is yours.
Remember to use the prage powder if smoking or your liable to poison yourself and your friends.
fishhit

fishhit....what is prage? where do I get it? Do I only use it on a batch I intend to smoke? Will a sausage without prage stop my neighbors cat from crapping in my garden?