Fish sausages with lard We cooked on Thursdays in our college dining room. And recently I came across an old recipe, and I wanted to try again my favorite dish.
Fish for sausages is taken inexpensive and low-fat, and lard adds to their juiciness and taste, so that the treat rather resembles meat, while remaining very budget.
What can be made from fish ingredients
- 400g
- 100g lard spike
- 1 clove of garlic
- 0.5 tsp salt
- 1 egg
- dill and black pepper to taste
- bread-flour
- vegetable-oil
Preparation
- Peel the fish, pick out the bones, cut into small pieces.
- Pass the fish, lard and garlic through the meat grinder. You can do that twice. Add salt, pepper to the mince.
- Mix well and chop the mince to make it homogeneous. Add the crushed dill.
- Break the egg into a deep plate and beat it with a fork.
- Form fish minced sausages and wet them on all sides in the egg.
- Then drop the sausages in flour or breadcrumbs.
- Put all sausages on a large plate and put them in the fridge for 20 minutes.
- Roast sausages in vegetable oil. According to GOST, they are fried in a deep fry, and then brought to readiness in the oven.
They serve.
sausage with mashed potatoes, rice or stewed cabbage, watered with melted butter. Bon appetit!