Ingredients
1.2 kg hake, catfish, beard or other fish without head
120 g fresh salo
3 tsp (15 g) salt
150 g pork intestine
1/4 cup (50 ml) vegetable oil
150 g potatoes
1/2 bunch parsley
30 g butter
150 g pickles
1 lemon
savory
Method
The cleaned fish is boned and remove her skin. The resulting fillet is cut into pieces. They add the chopped salo, salted and everything grind. To the resulting mince add spices kneaded well and fill the intestine, each 10-15 cm sausages are wrapped and shaped portions. So cooked sausage can fry in a pan to bake a BBQ or in the oven. Serve warm.
Containers:
Difficulty
Average
Tested
0 users