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?