Fish Sausage

Ingredients

750 g (1 2/3 pounds) skinless, boneless fish fillets
250 g (9oz.) pork fat
salt
1 onion, quartered
1 tsp. ground white pepper
1 tsp. ground allspice
1 tsp. ground ginger
5 m(yards) lamb sausage casings

Instructions

1) Grind the fish twice, the fat once, separately, then once with the onion,

2) combine with the seasonings. Fill the casings and tie at 10 cm (4") intervals.

3) Simmer 15 minutes.

4) Serve hot with bacon, boiled root vegetables and boiled potatoes.

5) Makes about 45 small sausages. Enjoy!