Tuna Sausage

Discussion in 'Fish' started by threemuch, Apr 30, 2015.

  1. threemuch

    threemuch Fire Starter

    My brother buys Marlin and Tuna sausages near Hilo, Hawaii from a roadside guy.  We are going to try to make some.   I did find one recipe online that said to grind 2 pounds of belly to every 1 pound of loin for fat.  Alternatively, we are going to try some pork fat.

    But what else? The recipe online was this:
    • 2 lbs. tuna belly
    • 1 lb. tuna fillet
    • 4 cloves garlic, minced
    • Zest of 1/2 orange, grated
    • 1/4 cup dry white wine
    • 1/4 cup olive oil
    • 1 Tbsp. sea salt
    • 1 tsp. hot pepper flakes
    • 1/4 cup chopped parsley
    • Sausage casings
    We were both thinking something with shoyu, green onions, and  sesame oil or basically make some kind of poke and stuff it in a hog casing.  Then lightly smoke?  Or not?

    We catch a bunch of albacore, basically I have all the tuna I can consume every year, so I will be trying some of this regardless.

    Anyone ever make a fish sausage?
  2. welshrarebit

    welshrarebit Master of the Pit

    I would go with poke burgers!

    I've never seen anyone on this side of the island selling fish sausage...
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds interesting. I have made fish sausage but not with tuna. I would smoke it using something like apple or peach or some other mild wood. I'll be watching for your finished product and how your process goes.
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Sounds interesting BUT I think that it would be better with sheep casings. They are a lot thinner and will not give you a tough casing. I wouldn't mind trying it though and I have some tuna in the freezer too. Heck I'll try anything twice and you can ask my wife.

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