Conch sausage

Yield: 2 pounds

Measure Ingredient
4 \N Feet small hog casings
1½ pounds Whitefish fillets, cubed
1 \N Egg, beaten
1 teaspoon Crushed red pepper flakes
½ teaspoon Oregano
½ teaspoon Rosemary
1 teaspoon Lemon juice
2 \N Six ox cans conch, drained

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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