In the early 70's when I was in school, we often went Hiking. And there on the fire grilled these sausages from Pollock, strung them on sticks-twigs. I was born in the far East, so the Pollack we had in straight and figurative sense, - the sea. From fish sausages in the store, then was only of Pollock. Today, nostalgic for the past, I decided to make these sausages. The recipe author. Sausages are delicious both hot and cold.
|Cooking time 30 minutes||Number of servings 2|
For cooking take the meat of the fish on request and availability, I have from Pollock. Add ground with a blender the onion and garlic. If you have fish fillets, respectively, at the same time twisted fillet, onion and garlic.
Add to the mince very finely chopped raw-smoked bacon, dried dill, chili pepper flakes, coriander seeds.
Pour soy sauce. I have a sauce-marinade Kikkoman Teriyaki.
Pour cream and all mix well. The mince should not be watery.
With the nozzle on the grinder or a plastic bottle stuffed intestine with minced meat. If the guts of salt, previously well washed.
The exhaust air, tie the end of the gut thread. Every 10-12 cm them sausages. At the end also tie.
Pierce the sausages with a needle to release the air, otherwise, when frying sausages will burst.
If you are going to cook sausages in the coming days, do not freeze so that it is marinated.
The finished sausage bake on the grill on the coals of the grill, turning periodically to brown on all sides. Total time about 20 minutes.
Serve sausages with vegetables and herbs hot or cold as a snack.