Meats and Sausages
Frinheira Fish Sausage
Portuguese make great sausages with pork and wheat flour which are known as Farinheiras. This fish sausage recipe uses fish instead pork, but the result is the same - a great sausage.
| Materials | Metric | US |
|---|---|---|
| White-fleshed fish | 500 g | 1.10 lb |
| Pork belly or fat trimmings | 100 g | 0.22 lb |
| Wheat flour | 400 g | 0.88 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| white pepper | 2.0 g | 1 tsp |
| Sweet paprika | 2.0 g | 1 tsp |
| Bay leaf, crushed or ground | 1 leaf | 1 leaf |
| Nutmeg | 0.5 g | 1/4 tsp |
| Garlic powder | 2.0 g | 1 tsp |
| White wine | 60 ml | 2 oz fl |
| Water | 120 ml | 4 oz fl |
Instructions
- Grind fish and fat through 3/8" (10 mm) plate.
- Mix with flour, spices, wine and water.
- Stuff into 36 mm hog casings making 12" (30 cm) rings.
- Cook in water at 80 C (176 F) for 30 minutes.
- Cool for 10 minutes in cold water, briefly dry and refrigerate.
Notes
Original Farinheira is smoked. You can smoke the sausage at 60° C (140° F) for 60 minutes and then cook in water.
