Fish Sausages

This recipe is similar to fishcakes. It is based on one found in a cook book produced in 1946 by that stalwart of traditional cooking, the Scottish Women's Rural Institute. The quantities below are sufficient for 4 people.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 6  ounces  cooked  white fish fillets
• 2  ounces  peeled shrimp
• 2  ounces mushrooms
• 2  ounces  breadcrumbs
• 2  lightly beaten eggs
• 4  ounces  fine oatmeal
• 2  teaspoons dried parsley
•  salt and pepper
•  cooking oil
•  flour (a small quantity)
•  butter (a small quantity)

Directions

1. Remove any skin and bones from the fish. Chop up the shrimp finely. Chop and fry the mushrooms in a little butter.
2. Using a large bowl, break up and pound the white fish, chopped shrimp, cooked mushrooms, breadcrumbs, parsley and seasoning, binding with half the beaten egg.
3. With floured hands, form the mixture into a number of sausage shaped portions.
4. Dip into the remaining beaten egg and roll in the oatmeal.
5. Fry in hot, shallow oil for about 6/7 minutes, turning regularly until golden brown. Drain on kitchen paper.