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Eric The Pirate
Site Admin
Joined: 13 Nov 2007
Posts: 18536
Location: Outer Space / Sarnia / Wallaceburg / Everywhere |
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 Pirate's Walleye Sausage |
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Ingredients: Lots of Walleye, a tub of natural sausage casing (Sun ripe), spices, E.V.O.O., franks red hot sauce, onion, jalapenos, garlic.
Specialty Equipment: Meat Grinder, Sausage Stuffer.
1) Take your extremely well cleaned walleye and place them through a meat grinder. Add the odd garlic clove while grinding.
2) In your bowl of ground fish place a good amount of the following, E.V.O.O., fennel seed, salt, pepper, diced onion, diced jalapenos and mix
add 3 shots of the franks. Make sure you use enough oil or your sausages will be very dry, the mixture should almost drip.
3) Soak your sausage casing in cold water and prepare your stuffer.
4) Stuff your sausages.... If you have not done this before it will take some practice.... Do not get frustrated you will get. The only way to learn is do it.... If you are like us at my house you will laugh quite a bit during this process!
5) Cook your sausage however you wish, just remember low/med heat, and fish cooks quickly - don't dry out your fish. We do ours in the water smoker.
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Seen It All... Done It All... Forgot Most Of It...
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| Thu Nov 15, 2007 11:43 am |
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