Recipes

Tuna Salad Sausage
  • Ingredients
  • two 12-1/2 ounce cans
  • chunk light tuna in oil
  • 3/4 cup regular or low-fat mayonnaise
  • 1 egg, beaten
  • 1/2 cup diced celery
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 2/3 cup fresh bread crumbs
Directions
  1. Drain tuna and mix in a food processor until very fine, but do not puree completely
  2. Add tuna and remaining ingredients to the mixing bin and process until thoroughly blended
  3. Using the #26 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 days
  6. These do not freeze well.


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