Recipes

Tuna Sausage
  • Ingredients
  • 2 12-1/2 ounce cans chunk light tuna in oil
  • 2 anchovy fillets
  • 1/2 teaspoon finely minced fresh rosemary
  • or 1/4 teaspoon dried, crumbled
  • 1/2 cup fine dry bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 2 eggs, beaten
  • 1 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
Directions
  1. Drain tuna and mix in a food processor until very fine, but do not puree completely
  2. Add tuna mixture 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 three to four days or freeze for later use.


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