Old bay sausage
2 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Feet small hog casings | |
| 2 | pounds | Whitefish fillet, thawed if frozen |
| 1 | Egg, beaten | |
| ½ | teaspoon | Celery salt |
| ¼ | teaspoon | Crushed mustard seed |
| ¼ | teaspoon | Fine grind black pepper |
| ¼ | teaspoon | Ground bay leaf |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Mace |
| ¼ | teaspoon | Cardamom |
| 1 | teaspoon | Sweet paprika |
| 1 | teaspoon | Lemon juice |
Directions
Prepare casings. Cut the fish into 2" cubbes and process in food processor unti lthe fish is just broken, about 2-3 on/off cycles. Add remaining ingredients and process just until everything is well blended. Stuff casings and twist off into 3-4" lengths.
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