Fish sausages in the steamer
Tasty and healthy sausages. The flavor of fish is not very pronounced, the texture of the sausages is very tender and juicy, and the preparation is not difficult at all. The sausages are delicious both warm and cold.
Sausages are delicious both warm and cold.
Composition:
- white fish fillets - 1 kg
- baton - one third
- milk
- eggs - 2 pcs.
- fresh lard - 150 gr.
- onion - 1 pc.
- sunflower oil - for frying
- salt, pepper - to taste
Cooking fish sausages:
For cooking fish sausages it is better to use sea white fish, but you can make them from ordinary redfish.
Slice the flesh of a loaf (yesterday's) and pour milk over it.
Put the fish fillets and lard through a meat grinder twice.
Chop the onions finely and fry them in heated vegetable oil in a frying pan until golden.
Then also put the onion through a meat grinder.
Add the squeezed bread and onion to the fish mince, then pass the mince through the meat grinder again to achieve homogeneity.
Separate the yolks from the whites and add to the mince. Salt, pepper and mix the stuffing.
Allow the yolks to separate from the whites and add to the stuffing.
Whisk the egg whites into a stiff foam and add to the mince.
Mix the stuffing gently, being careful not to lose the airiness of the whipped whites.
Cut the cling film into 20-22 cm slices. Place 1.5-2 tbsp of minced fish on one side of the foil and press down firmly to form a sausage like a candy bar.
Place the sausage on one side of the foil.
Do the same with the remaining ground meat.
Place the sausages in the steamer mold and cook for 35 minutes.
Allow the sausages to cook for 35 minutes.
Serve the cooked sausages with a side dish of mashed potatoes or fresh vegetable salad.
Enjoy!
