| Ingredient | Quantity(grams) |
|---|---|
| Hake fish | 750 |
| Bacon | 250 |
| Salt | 18 |
| Chopped parsley | 10 |
| Onion flakes | 6 |
| Ground white pepper | 3 |
| Ground nutmeg | 1 |
| Ginger | 0.5 |
| Lemon zest | 0.3 |
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Preparation > Fish and bacon sausage
Raw fish, boneless and with the skin, ground to 6mm;
Bacon ground on a 6mm disc;
Mix the fish, bacon and other seasonings well;
Place in natural sheep or pork casing;
With a not very fine needle, poke holes (pricking) in the sausages to remove air bubbles;
Cook for 30 minutes in water at 80°C;
Keep in a refrigerated environment.
Recipe in portuguese: Linguiça de Peixe com Bacon