| Ingredient | Quantity(grams) |
|---|---|
| Tilapia | 800 |
| Cold Water | 160 |
| Pork belly | 100 |
| Salt | 19 |
| Chopped parsley | 15 |
| Antioxidant(erythorbate) | 2.5 |
| Instacure#1 | 2.5 |
| Isolated soy protein | 2.5 |
| Red pepper | 1 |
| Ground nutmeg | 0.5 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Fish Sausage 2
- Cut the fish and pork belly with a knife;
- Mix the tilapia, pork belly, half of the ice water, seasonings, salt, emulsifier and curing salt, except for the antioxidant and parsley;
- Let it rest for 12 hours in a refrigerated environment;
- Add the other half of the water, parsley, antioxidant and mix;
- Stuff into natural sheep casings in 12cm links;
- Let it rest for 12 hours in a refrigerated environment;
- Consume within 48 hours.
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