Looking for a unique way to prepare your lionfish? Our lionfish sausage recipe is a different and surprisingly delicious way to eat the invasive species.
Start by assembling your lionfish sausage ingredients
Lionfish sausage ingredients
The ingredients we used are:
2 lbs lionfish fillets (make certain no bones remain) chopped into small
pieces
1 stick (1/2 cup) unsalted butter chopped into small pieces
½ cup coconut milk
2 tablespoons lime or lemon juice
3 tablespoons lemongrass (fresh or paste)
3 tablespoons cilantro (fresh or paste)
Salt and pepper
Small sausage casing
Lionfish sausage ingredients mixed together in bowl
Cut or cube all of the lionfish and other ingredients into small pieces
You will need to chop the lemongrass, cilantro, and lionfish into small pieces so that they mix well and can be squeezed into the sausage casings later. If you have a meat grinder you can mix by grinding everything. The grinders usually come with an attachment that makes stuffing the sausage casing easier.
Mix the lionfish ingredients
Mix all ingredients except casings in a large bowl until thoroughly
combined.
Lionfish sausage stuffed into the casings
Stuff the sausage into the casing
If you’ve got a meat grinder you can use the attachment which forces the lionfish ingredients into the casing for you, or you can stuff the casing by hand being careful not to rip the casing. It’s a messy job, but worth it with the finished product!
grilled lionfish sausage
Grill the lionfish sausage for 4 minutes on each side at high heat
You can also bake or pan fry your sausage. Don’t over cook or you will dry the sausage out. The first time we tried the recipe we did not use butter and it came out a little dry. With the butter and grilled it is moist and delicious!
Let us know what you think in the comments below, and send us a picture of your results if you try out any of our lionfish recipes or if you make any of the lionfish recipes from the lionfish cookbook that can be found here.
Lionfish sausage served
This recipe sounds very good. If you didn’t want use the casings, could you add a beaten egg and some panko flakes to the Lionfish ingredients and make into patties or fish balls? Thanks for posting it. I’ll be making this after the hunt at the Pensacola lionfish festival.
Yes, that sounds like a great adaptation of the recipe, sort of like fish cakes.