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Back to Proteins
Sausage, either bulk or link, can be made from just about anything you have. The flavor comes from the seasonings.
Rule of thumb is that for every 10 pounds of meat, use about 4 ounces of seasonings. You can eliminate all salt if sausage
is to be cooked rather than smoked, cured or dried. Cooked rice or barley can be added to extend the volume, about 10%,
but I prefer not to add grains.
Ingredients:
3 cups skinless fish filets, raw and cut into small chunks
1 onion finely diced
2 cloves garlic, minced
1/4 cup fresh basil leaves, chopped OR 2 1/2 Tbsp dried basil
2 beaten eggs, or 1/2 cup egg substitute
1/2 cup heavy cream
1/8 tsp red pepper flakes
3 Tbso lemon juice
cracked black pepper, to taste (lots is better)
plastic wrap
Alternative seasonings may include fennel seed, sage, lemon peel, cumin etc.
Procedure:
In a food processor, process the first 4 ingredients together until blended but still coarse. Add the remaining ingredients,
except the plastic wrap, and process until almost a smooth paste. If the mixture is a bit too thin or soupy, add a bit
more fish. Place about 2/3 cup on a square of plastic wrap, rolling up and twisting ends so that it looks like a sausage
link. Tie off each end with string or thread.
Place sausages in a baking dish and carefully pour boiling water into the pan until sausages are covered. Bake at
300 F for 25 to 30 minutes. Sausages will firm up after cooking.
Serving Size:1 sausage contains approximately
156 calories, 2.75 g protein, 23 g carbohydrate, 6.4 g fat (2.3 g saturated), 2 g dietary fiber, 7.77 mg cholesterol,
15.4 mg calcium, 676 mg potassium, 108.5 mg sodium
Diabetic Exchange - 1 meat/protein, 1 bread /starch, 1 fat
4 sausages
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