Homemade fish sausage

Clean fish, without scales and spines, it is optional to use the skin. If you use the skin, boil it until tender. The fish can vary, as well as the cut, which can be fillet or chop, hake, trout, tilapia or any other, according to preference and availability. For the sausage in this recipe, frozen tilapia fillets were obtained. They were thawed overnight in the refrigerator.

fish sausage ingredients

800 g of fish;
200 g of potatoes;
2 eggs;
24 g of salt;
2.5 g of nitrite salt optional;
2.5 g of antioxidant optional;
50 g of wheat flour;
20 g of yield mix (emulsifier and stabilizer) optional;
1 lime zest;
2 g of white pepper;
2 g of parsley;
1 g monosodium glutamate (umami flavor);
1 g of nutmeg;
100 ml of water.