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Fish Chorrizo Sausage


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#1 BullsEye

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Posted 02 July 2012 - 09:29 PM

I saw Rick Bayless on TV do something similar so I figured I would try it out.

It came out delicious.

* 3 pounds white meat fish, keep 1 cup of diced fish to the side
* 1/2 cup olive oil
* 3 cloves garlic, crushed
* 1/2 cup flour
* 2 tablespoons paprika
* 1 teaspoons crushed red pepper
* 1 teaspoons salt
* 1/2 teaspoon coriander
* 1/2 teaspoon cumin
* 1/2 teaspoon ground black pepper

Combined all ingredients into a food processor except for the cup of diced fish.

Blend everything together and then mix in the diced fish by hand.

Form fish paste into logs and wrap tightly in plastic wrap.

Boil in water for 15 minutes and then remove.

Let it cool down a little then remove from plastic and brown in a hot pan with olive oil.

Enjoy

#2 ShooterJohn

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Posted 03 July 2012 - 06:57 AM

That sounds good. I'm going to give this a try. Thanks for sharing Alex.

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#3 Bennie

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Posted 03 July 2012 - 08:09 AM

Agreed I am going to try it too.
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#4 BullsEye

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Posted 03 July 2012 - 09:13 AM

Let me know how you guys like it. I had it for dinner last night with some salad and it was tasty. :)

#5 Bennie

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Posted 03 July 2012 - 10:05 AM

Out of curiosity did you do this with fresh fish or frozen. I am sure it would be a little better with fresh fish, but I think it may be good also made out of frozen striper, sturgeon or halibut. Also how much did you blend it? To a fine paste of a little chunky?
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#6 BullsEye

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Posted 03 July 2012 - 10:14 AM

I used fresh frozen calico bass that I had speared the other day. I ground it to a paste and then had the chunks on hand for texture. I'm sure any of the fish you mentioned will taste great. If you want to check the seasoning before making the sausage just cook a little of it on a pan and taste till the seasoning is to your liking.

#7 Bennie

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Posted 03 July 2012 - 10:27 AM

Thank you sounds great.
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#8 Thumper Dunker

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Posted 04 July 2012 - 11:57 PM

Sounds good now Im hungry.
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#9 KNOCKED UP

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Posted 05 July 2012 - 08:24 AM

Thanks,
It sounds fantastic.
I will print it up and try it next week with fresh rock cod.
Tom

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Posted 08 July 2012 - 03:35 PM

I got the ink for the printer,
I printed the recipt, now it is time to cook.
I am going to change it up a little.
I will try Salmon first, sense I have plenty of that.
I will add a little cyanne pepper, and put it in sausage skins.
Tom

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Posted 14 July 2012 - 04:38 PM

Ok Bulls eye,
You forgot to tell us the part about removing the bones, and the part about removing the saran wrap before frying it.
Just kidding,
I decided to steam it, instead of boiling it.
I found it easier to use a electric egg beater, than a food processer.
I was going to put it into sausage skins instead of saran wrap,
but I can't find the funnell to the sausage press.
I have been anxious to try this sense you posted it.
I will post how it came out later.
Tom

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#12 KNOCKED UP

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Posted 14 July 2012 - 06:25 PM

It came out good,
It could have been a little more moist.
The neighbors liked it with beer.
Tom

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#13 zippy1970

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Posted 14 July 2012 - 07:17 PM

I have some White Seabass coming my way . I will have to try it .

Andy

#14 ShooterJohn

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Posted 15 July 2012 - 07:29 AM

Come on Tom you know better than to leave in the bones don't you? :rolleyes: You don't cook hotdogs in the plastic wrapping either do you? :roflmao3[1]:

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Posted 15 July 2012 - 08:00 AM

You got me John,

My wife broke me of the habit of boiling hot dogs

while they were still in the package.
This morning I cooked up the Salmon with scrambled eggs.
They were excellent.

Tom

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#16 BullsEye

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Posted 15 July 2012 - 08:10 PM

It came out good,
It could have been a little more moist.
The neighbors liked it with beer.
Tom


Add some bacon if you want to keep it moist or more olive oil and cook it a little less. Glad you enjoyed it though. :)

Ok Bulls eye,
You forgot to tell us the part about removing the bones, and the part about removing the saran wrap before frying it.
Just kidding,
I decided to steam it, instead of boiling it.
I found it easier to use a electric egg beater, than a food processer.
I was going to put it into sausage skins instead of saran wrap,
but I can't find the funnell to the sausage press.
I have been anxious to try this sense you posted it.
I will post how it came out later.
Tom


But the bones are the best part. HAHAHA :P

#17 ShooterJohn

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Posted 15 July 2012 - 08:12 PM

Tom using an egg beater can make something like this tougher too. Meat doesn't like to be mixed to much as it loses it's texture. The more you mix the heat can start to melt the fat too.

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