Conch sausage
2 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Feet small hog casings | |
| 1½ | pounds | Whitefish fillets, cubed |
| 1 | Egg, beaten | |
| 1 | teaspoon | Crushed red pepper flakes |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Rosemary |
| 1 | teaspoon | Lemon juice |
| 2 | Six ox cans conch, drained | |
Directions
Prepare casings. Pulse fish in food processor just until broken. add egg, red pepper, oregano, rosemary, and lemon juice. Process until well blended. Remove mixture to a bowl. Add the conch to the processor and process until the texture of minced clams. Add to fish misture and mis through well. Stuff into casings and twist off into 3-4" links.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-09-94
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