Recipes

Asian Fish Sausage
  • Ingredients
  • 1 pound mild firm white fish, cubed (use halibut, sea bass, or orange roughy)
  • 1 egg, beaten
  • 1/2 cup chopped onion
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons minced fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon minced jalapeno chili
  • 1/4 teaspoon ground tumeric
  • 1/4 teaspoon freshly ground white pepper
  • 1 pound raw shrimp, peeled, deveined
  • and chopped
Directions
  1. Process the fish in a food processor pulsing just until it is broken up, about three on/off cycles
  2. Add white fish and remaining ingredients except the shrimp to the mixing bin and process until thoroughly blended
  3. Add the shrimp and process another 20 seconds
  4. Using the #20 horn extrude the mixture into the casings and twist off into four-inch links
  5. Poke several holes down the length of each sausage
  6. Refrigerate and use within two days
  7. These do not freeze well.


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