====== Bass Sausage ======
{{recipes:meat:bass_sausage:fish-sausage-489285.jpg?600|}}
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===== Ingredients =====
  *   2lb boned/skinless bass fillets, chilled
  * 2 tsp kosher salt
  * 2 large eggs
  * 2 TB crushed ice
  * 2 TB water
  * 1 TB hot pepper flakes
  * 1 tsp black pepper
  * 1 tsp ground ginger
  * 1 tsp garlic powder
  * 1/8tsp ground coriander
  * 4-5 hog casings
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===== Info =====
  * **Prep:** 1 hour
  * **Cook:** 20 min
  * **Serves:** 6 sausages
  * [[science and art cookbook|Source]]

{(rater>id=302|name=recipes:meat:bass_sausage|type=rate|headline=off)}

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===== Directions =====
  - Grind fish on coarse into a large bowl
  - Add salt to fish. Mix until distributed, let sit 10 minutes.
  - Add eggs, ice and water, mix until distributed. Add rest of spices, mix until distributed.
  - Cook a small amount and adjust seasoning as desired
  - Stuff sausages into casings
  - Simmer water in a large pan, poach sausages for 15-20 minutes, until internal temp is 180F.
  - Transfer sausages to ice water, and let stand until they reach 70F internal temp. Refresh cold water as necessary to cool them.
  - Bring pan to boil. Cook for 1 minute to tighten casings. Drain and let cool completely, then wipe dry and freeze.

{{tag>sausagemaking sausage_casings fish bass eggs ginger}}
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