(found on CD software "1,000,000 Recipes")
Any rough fish such as carp, gar, striper.8 c. coarsely ground fish
3 c. fresh pork fat or blanched salt
1 tbsp. salt
1 tbsp. sage
1 tsp. allspice
1 tsp. paprika
1 tsp. cracked black peppercorns or
red pepper, crushed
5 tbsp. white vinegar
Blend meat, mix, spices and vinegar. Cover and refrigerate overnight. Make into patties. Freeze on a cookie sheet. After frozen, put in well sealed containers.
I am sure that you can use sausage casings to contain the product however I don't think fish sausage would keep for too long. This was the only recipe that I found of its type but I am sure that a good search engine (google, lycos, etc.) may have more recipes and more ideas.