This is something I’ve wanted to try for a while now. Just some kind of fish sausage. So today I picked up 1.2 pounds mahi mahi and 1 pound of the red Argentinean shrimp. My idea was to slightly emulsify the fish and medium chop the shrimp, then add baby bella mushrooms a little garlic, onion, flat leaf Italian parsley lemon juice, then top with a little Parmesan cheese, bind it together with egg whites, Salt, fresh cracked pepper and cure #1 because I want to cold smoke these just a bit.
So here we go.
Mahi Mahi and Argentinean red shrimp.
I cubed the fish and went to the freezer to get it par frozen for the food processor.
Emulsified with 2 egg whites.
Then chopped up a few baby bellas, about 1/4 white onion, 2 medium garlic cloves and a small bunch of flat leaf parsley.
I chopped the shrimp and gave them a soak in some Riesling wine.
I then rough strained the shrimp with my fingers and into the main bowl along with the Parmesan cheese.
Added 15 grams salt, 2 grams cure #1 and cracked pepper to look good, then added about 1/4 c ice water. The mixture seemed a little stiff so I added 1 more whole egg. Mixed it all up.
Into the stuffer and linked. I planned on using hog casings, but was fresh out. So I had the choice of 40mm beef middles or 21mm sheep casings, we went small.
Had to fry the leftover in the stuffer tube. I have to say the flavor is spot on. Salt might be just a tad high at 1.8% but the mushrooms give up their water and keep things juicy. The bind of the egg was right on. Over all excellent fry test.
Will post the final smoked pics along with the smoked pork tenderloin with a butter, lemon wine sauce. Should be good.
So here we go.
Mahi Mahi and Argentinean red shrimp.
I cubed the fish and went to the freezer to get it par frozen for the food processor.
Emulsified with 2 egg whites.
Then chopped up a few baby bellas, about 1/4 white onion, 2 medium garlic cloves and a small bunch of flat leaf parsley.
I chopped the shrimp and gave them a soak in some Riesling wine.
I then rough strained the shrimp with my fingers and into the main bowl along with the Parmesan cheese.
Added 15 grams salt, 2 grams cure #1 and cracked pepper to look good, then added about 1/4 c ice water. The mixture seemed a little stiff so I added 1 more whole egg. Mixed it all up.
Into the stuffer and linked. I planned on using hog casings, but was fresh out. So I had the choice of 40mm beef middles or 21mm sheep casings, we went small.
Had to fry the leftover in the stuffer tube. I have to say the flavor is spot on. Salt might be just a tad high at 1.8% but the mushrooms give up their water and keep things juicy. The bind of the egg was right on. Over all excellent fry test.
Will post the final smoked pics along with the smoked pork tenderloin with a butter, lemon wine sauce. Should be good.
