Denmark, 17th c.
Recipe by Daniel Myers
This was my first attempt at making sausage, and I found the process surprisinglyeasy. There are a few recipes for fish sausage that specifically call for salmon, so I felt it was a good choice. The spicing of the sausage is very mild, but that allows for the flavor of the salmon to not be overpowered.
For the sauce, I used my regular recipe for Camaline sauce, but substituted a dark beer in place of the red wine
2 lbs. salmon
1/4 cup currants
1/4 tsp. cloves
1/8 tsp. mace
1/2 tsp. salt
Remove and discard any skin from the salmon. Chop the fish finely and place in a large bowl with the remaining ingredients. Mix well and stuff into sausage casing. Put sausages into a large pot of water, bring to a boil, and simmer until internal temperature reaches 165°F. Alternately, place in baking pan with enoughwater to cover and bake in an oven at 350°F until internal temperature reaches 165°F - about 45 minutes.
LV - To make sausage of chopped fish. If you want to make sausage of this fish then take cloves, nutmeg flowers, small raisins, saffron and mix it with each other. Make of it sausages each one finger long and put in seething water and let well seethe. When they are well cooked take them up and put over htem a brown sauce. Take thin ale, vinegar and gingerbread, let this well seethe and throw in herbs to taste. If you want it quite good take good wine and small raisins (called corinths).