Perch breakfast sausage. It's very tasty. Coarse grind really cold, almost frozen, cut up perch fillets.Add Seasonings , I like:Sea saltPepperFresh parsely and basilGarlic powderGround fennelAlso add some water to the mix. About 1/4 cup each to 4 cups of mix. It seems to help with the stuffing and cooking process.Keep everything really cold while working with it.Get out your sausage stuffer and have some fun. You may need to spray the inside of your stuffer with a bit of oil or water. The mix is very sticky.Don't over cook it or they turn into rubber weenies Rg
i forsee a batch of rockbass sausage this spring ...........
Love to see another recipe.Rg
Caught a few pretty big Rockies at Canandaigua today. Then I dropped a cylinder on my outboard. Lots of fun coming back in a heavy chop from a mile down the lake on the little electric. Testing says it's the power pack. Just replaced it. Year and a half ago. Guess I shouldn't have purchased the aftermarket model.Rg
Hey Rg,... I finally found it so here's the recipe....For 50-75 Bluegill (or other or mixed) panfish filets, and that's the filet count, not the whole fish count...1 TBSP Minced onion1 TBSP Fennel seed1 TBSP Crushed red pepper1 Tsp. Chives1 Tsp. Parsley1 Tsp. Garlic powder1 Tsp. Paprika1/2 Tsp. Black Pepper1/4 cup whole milk2 egg yolks (optional)Grind all filets semi-frozen (or at least chilled) through a 3/16" plate, then mix in all seasonings and stuff into Sheep casing or make patties.Rg,... I have never personally tried this recipe so you may have to "wing it" as far as the 50-75 filet count is concerned... But I'm sure you know that!ENJOY!! WK