© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Best of the Best from Mississippi Cookbook-Revised Edition
2 cups ground Catfish, 4 to 5 fillets
1 teaspoon sage
½ teaspoon cayenne pepper
¼ teaspoon coarse ground black pepper
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon ground oregano
¼ cup fine, fresh bread crumbs.
Wash fillets and cut in 1-inch pieces. Process fish in food processor until finely ground. Add remaining ingredients and continue processing until spices are thoroughly mixed into fish.
Now this is important! Test seasonings by making a small patty (a teaspoonful is enough); cook it in a hot skillet (use a spray-on fat substitute or just a tiny bit of oil to keep it from sticking), and then taste it! Every section of the country likes their sausage to have a different flavor, and you can vary the seasonings to suit your own tastes. Southerners just like to KNOW there is pepper in our sausage. Sage is also an important flavor, and we want it to stand up and say that it's there. So test it, change it if you need to, and cook up the rest of those sausage patties. Makes 8-10 patties.
You can use this Catfish Sausage just as you would any pork sausage-for breakfast, pancake suppers, egg and sausage casseroles-but this is healthier. You'll be surprised how good this is!