I don’t give much for directions on stuffing you casings in this recipe, so watch this video from my friend Stacy Harris on making venison sausage on my YouTube channel – and subscribe while you are at it! (shameless plug)

Tuna Sausage

Ingredients

  • 2 lbs. tuna belly
  • 1 lb. tuna fillet
  • 4 cloves garlic minced
  • Zest of 1/2 orange grated
  • 1/4 cup dry white wine
  • 1/4 cup olive oil
  • 1 Tbsp. sea salt
  • 1 tsp. hot pepper flakes
  • 1/4 cup chopped parsley
  • Sausage casings

Instructions

  • Course grind tuna belly and fillet in a meat grinder. Place ground tuna in bowl and add garlic, orange zest, wine, salt, pepper flakes, olive oil, and parsley. Mix well. Fill casings twisting between sausages. Makes approximately 10 six-inch sausages or 20 three-inch sausages.
  • Prick sausages and steam on a rack over water in a 500º oven for 15 minutes or fry sausages in non-stick skillet.

Notes

Serve with lemon wedges. I also like to thinly slice cooked sausages and add them to Marinara sauce and serve on a bed of fresh linguini.

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