Summary

Ingredients

• 1 kg fish fillet (s), (pikeperch fillets) without skin
• 1 onion (s), diced and steamed
• 4 slices toast, debarked and diced
• 2 egg (s)
• 18 g salt
• 3 g pepper
• 3 g fish seasonin, round

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Instructions

1. The spices relate to one kg of fish each.
2. Cut the fish fillet into pieces suitable for wolfing, mix in the ingredients and mince. Mix the mixture well and pour into 28-32 caliber casings. Brew the sausages in 80 ° hot water for 15 minutes and allow to cool.