Okay-here is something
Try this-looks like it is a start- If you are going to smoke put in a tsp of prague no 1- If you don't smoke you could add liquid smoke-Think I would use collagen casings-probably 20 to 22 mm-should give a decent stick -maybe smaller if you want "slim jims"
5 lbs fish
1 cup ice water
8 oz vegetable shortening
3/4 cup corn starch
2 Tbl salt
1 Tbl powdered dextrose
1/2 Tbl hot pepper flakes
1/2 tsp ground allspice
2.5 tsp ground anise seed
1.5 Tbl corn syrup solids (substitute with Splenda, if using artificial sweetner only use 1/2 to 3/4 Tbl)
Debone and cool fish to at least 35 degrees F. Grind through 3/16" plate. Add salt and mix thoroughly to bind. After 10 minutes, add corn starch mixed with ice water. Spices and shortening are added last, mixing thoroughly. Stuff into a fibrous casing of your choice.
Cook sausage in water 200-205 degrees F until internal temp reaches 180 degrees F. Cool in cold water or shower with cold water until internal temp of 70 degrees F is obtained. The cooled sausage is then dipped in boiling water for one minute to tighten the casing.
Fish sausage is very perishable and should be stored in a cold fridge. Also freezes well.
Since this sausage is cooked immediately to such a high temperature, cures are not required. I'd put it in because it also reddens and brightens the product plus you can decide if you want to smoke.
So000----where do you differ from this recipe?? The binder is the corn starch---could switch to soy flour,rice flour, bread crumbs,soy protein. The vegetable shortening is the fat---switch to what?? 20% fat is kinda the standard so this recipe looks a little short of fat-might be dry. I would try pork fat personally. Post what you tried and we will get an acceptable product--what did you think was wrong with yours??
