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Tuna Sausage

post #1 of 4
Thread Starter 

My brother buys Marlin and Tuna sausages near Hilo, Hawaii from a roadside guy.  We are going to try to make some.   I did find one recipe online that said to grind 2 pounds of belly to every 1 pound of loin for fat.  Alternatively, we are going to try some pork fat.


But what else? The recipe online was this:

  • 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

We were both thinking something with shoyu, green onions, and  sesame oil or basically make some kind of poke and stuff it in a hog casing.  Then lightly smoke?  Or not?


We catch a bunch of albacore, basically I have all the tuna I can consume every year, so I will be trying some of this regardless.


Anyone ever make a fish sausage?




post #2 of 4
I would go with poke burgers!

I've never seen anyone on this side of the island selling fish sausage...
post #3 of 4
Sounds interesting. I have made fish sausage but not with tuna. I would smoke it using something like apple or peach or some other mild wood. I'll be watching for your finished product and how your process goes.
post #4 of 4


Sounds interesting BUT I think that it would be better with sheep casings. They are a lot thinner and will not give you a tough casing. I wouldn't mind trying it though and I have some tuna in the freezer too. Heck I'll try anything twice and you can ask my wife.

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