Has anyone ever made Fish sausage?

[BIGGLOPEZ]

I have a friend that has 90 lbs of Tuna and was wondering if he can make sausage out of some of it?

[Ryan]

You can, wether tuna will work I don't know. In Rytek Kutas's book he's got a fish sausage recipe. If you don't have that book, I can look up the recipe when I get home. Could always send some of that tuna this way.

[RowdyRay]

I've seen several recipes but they used your white fish. But I just did a Google search for tuna sausage and there was quite a few. Most were for patties, but you could probably stuff it too.


Sent via smoke signals.

[Fishawn]

Give it a go Big G! ..... Been wanting to mix up a "seafood" sausage with a bunch of different stuff, butt have yet to do it.... Keep us posted

[RowdyRay]

This one sounds good.

Tuna Sausage

Ingredients:

2 lbs. tuna belly
1 lb. tuna fillet
4 cloves garlic, minced
Zest of 1/2 orange, grated
1/4 cup dry white wine
1/4 cup olive oil
1 Tbsp. sea salt
1 tsp. hot pepper flakes
1/4 cup chopped parsley
Sausage casings

INSTRUCTIONS:
Course grind tuna belly and fillet in a meat grinder. Place ground tuna in bowl and add garlic, orange zest, wine, salt, pepper flakes, olive oil, and parsley. Mix well. Fill casings twisting between sausages. Makes approximately 10 six-inch sausages or 20 three-inch sausages.

Prick sausages and steam on a rack over water in a 500º oven for 15 minutes or fry sausages in non-stick skillet.

NOTES:
Serve with lemon wedges. I also like to thinly slice cooked sausages and add them to Marinara sauce and serve on a bed of fresh linguini.

[Bearcarver]

I read about fish sausage in my big sausage makers book, but it seemed to be too technical for preventing spoilage----More-so than red meats, so I backed away.
This was years ago, when I was pretty much a newby, and I haven't looked at it since.

Bear

[gmotoman]

I saw salmon Andouille sausage today at Whole (paycheck) foods.

[crusty ol salt]

looks good from here already, cant wait to see this one move forward

[IrishChef]

Huey/Salmonclubber I think has posted some salmon sausage, not sure if it would work with tuna, but, might be worth a look...

[erain]

wow this is weird... i was googling this yesterday... Dang straight Gilbert, give it a shot.

[chefrob]

if you guys are googling "tuna sausage"..............i sure hope ya got yer "parental" settings on high......................

[Fishawn]

if you guys are googling "tuna sausage"..............i sure hope ya got yer "parental" settings on high......................

[curious aardvark]

This one sounds good.

Tuna Sausage

Ingredients:

2 lbs. tuna belly
1 lb. tuna fillet
4 cloves garlic, minced
Zest of 1/2 orange, grated
1/4 cup dry white wine
1/4 cup olive oil
1 Tbsp. sea salt
1 tsp. hot pepper flakes
1/4 cup chopped parsley
Sausage casings

INSTRUCTIONS:
Course grind tuna belly and fillet in a meat grinder. Place ground tuna in bowl and add garlic, orange zest, wine, salt, pepper flakes, olive oil, and parsley. Mix well. Fill casings twisting between sausages. Makes approximately 10 six-inch sausages or 20 three-inch sausages.

Prick sausages and steam on a rack over water in a 500º oven for 15 minutes or fry sausages in non-stick skillet.

NOTES:
Serve with lemon wedges. I also like to thinly slice cooked sausages and add them to Marinara sauce and serve on a bed of fresh linguini.

looks good, I'd probably switch coriander/cilantro for parsley given the white wine and orange element (and the fact that I see no culinary point in parsley whatsoever - actually I just don't see the point of parsley - period lol)- given that tuna is more like meat than fish - no reason you couldn't cure and smoke these babies. It's a dense high protein meat that would respond well to curing.
I'd probably also use a binder. Whatever you prefer - I like oats. But soy protein isolate, rich's favourite gelatin or a little meat glue in the slurry would all do the job.

where did he get 90lb of fresh tuna from ?
that's worth about $1500 bucks over here.

I can't remember the last time I had a big enough piece of tuna to even consider making sasuage from.

You bastards who live by the ocean have no idea just how fortunate you are !

[BIGGLOPEZ]

Thanks for all the responses folks, I gave him a few of your ideas and he said he would try some out. He went on a fishing trip in San Diego with his family and they caught 300 lbs of fresh yellow tail jack which is close to tuna, he ended up with about a third of the meat and now wants to make sausage, after I showed him some of my sausage it seems a bulb came on and now he wants to try and make some with fish... I will keep ya posted if he makes some...

[curious aardvark]

of all the fish tuna is probably one of he most suitable for making sausage.

shark and swordfish would be pretty good too as the dense texture is more like animal meat than normal fish.

I'd definitely try curing and smoking some