It looks mostly like a seafood/fish mousse that is formed into a “sausage” and poached, rather than cured (which is fine for my purposes). Is 4 egg whites and a whole egg the usual amount for a total of 16 ounces of fish? There’s also an additional 2 T. dry breadcrumbs to bind.
If you have a trusted recipe you’ve used, please feel free to point me in that direction. I don’t have casings or a sausage stuffer, so part of what appealed about the Food Wishes one is that I have everything in the house already! Thanks!
Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
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Looks like “Fiskepudding” (fish pudding) or “Fiskeboller” (fish balls) in Norway, but then in “sausage” shape. The fish paste is very light, mousse-like. To make a sausage shape you could use cling film. Secure both ends and cook in boiling water.
I like Fiskeboller in Norway. These fish balls/pudding are common there. Supermarkets have them fresh, frozen and in cans/tins.
The reviews are certainly enthusiastic! For ratios I would look at some quenelles recipes. The one I looked at seems similar. I made quenelles once or twice about a million years ago - they seem unlikely to work but always do, I’ll bet these seafood sausages will too.
