Calories
500 kcal
Protein
150 g
Fat
15 g
Carbohydrates
22 g
Take any river fish, preferably pike or catfish, peel from scales and cut into medium sized pieces. Not finely. Put the crawfish in cold water half an hour beforehand, then put them in a saucepan, pour boiling water on them and boil until they turn red. Peel the necks and chop them, too, not finely.
Dice dried peppers. If you have peppers from a jar - first let the oil drain, if from the freezer - just defrost. Finely chop the dill. Onion, garlic and leftover catfish are minced with a meat grinder on a fine grid. Add salt and spices. Knead minced meat.
Stuff the prepared guts (womb). Stab the sausage circles with a thin needle (NOT a toothpick) every 0,34 inch. Boil the sausage in plenty of water for 15 minutes. After that put it on a pan, grease the sausage and the pan with vegetable oil, and bake in an oven heated to 400 °F for 10 minutes on each side. After the process is finished, cool it for a few hours in the refrigerator. And the sausage is done!
If you choose pike as the basis for the sausage, then hot water, which softens the skin of the pike, will help you. After heat treatment, the scales are easily separated from the body of the fish.
Water is boiled in a kettle (for large pike it will have to be done several times). The fish is put in a basin or sink and poured with boiling water on both sides. The pike is rinsed with cold water and moved to a cutting board. Take an ordinary kitchen knife and begin cleaning: the blade is drawn from the tail toward the head. The scales are removed from the fish in layers, without effort.
Immediately before cooking it is advisable to wash the invertebrate crawfish under running water to clean it of sand and debris. For this purpose, it is recommended to use a brush, trying to hold the crayfish by the back so that it does not grab you with its claws.
Bon Appetit!
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