Recipes

Old Bay White Fish Sausage
  • Ingredients
  • 2 pounds mild firm white fish, cubed (use
  • halibut, sea bass, or orange roughy)
  • 2 egg whites, beaten
  • 2 tablespoons minced shallots
  • 1 tablespoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 2 tablespoons dry vermouth
Directions
  1. Process the fish in a food processor pulsing just until it is broken up, usually three on/off cycles
  2. Add the fish and remaining ingredients to the mixing bin and process until thoroughly blended
  3. Using the #26 or #20 horn extrude the mixture into the casings and twist off into four- inch links
  4. Poke several holes down the length of each sausage
  5. Refrigerate and use within two days
  6. This sausage does not freeze well.


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