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FISH SAUSAGE 
Any rough fish such as carp, gar, striper.

8 c. coarsely ground fish
3 c. fresh pork fat or blanched salt pork, ground
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 container.
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