Historical recipe: Fish sausages – a surprisingly tasty First World War treat
- Preparation and cooking time
- Total time
- Difficulty 3/10
- 2 Cooked white fish
- 1tbsp Cooked rice
- ½tsp Dried herbs (we used Dill)
- 1 Small egg or 1 tbsp of water or stock
- Breadcrumbs, maize flour or oatmeal
- STEP 1
Pound the skinned and boned fish until smooth.
- STEP 2
Add rice, herbs, and egg or stock, then season with salt and pepper.
- STEP 3
Add stock as required to moisten.
- STEP 4
Mix the ingredients thoroughly and form into small sausages. To get a good shape to the sausages, I wrapped them in cling film and put them in the fridge for an hour before frying them – but make sure you add enough stock to prevent them from becoming too dry.
- STEP 5
Roll in dried breadcrumbs, maize flour or oatmeal, and fry the coated sausages in hot oil.