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Crayfish Sausages (Leftover Utilization)

4 servings

Ingredients

• 2 pcs milk rolls
• milk (a little)
• finely chopped fish meat (same amount as rolls)
• 1 tablespoons gravy
• 2 pcs egg yolks
• diced crayfish tails (as needed)
• cleaned bratwurst casings (as needed)
• crayfish butter (a little)

Instructions

1. Soak 2 milk rolls in milk and stir over heat until the mixture is dry.
2. Mix in the same amount of finely chopped fish meat, 1 tablespoon of gravy, 2 egg yolks, and diced crayfish tails.
3. Fill the mixture into cleaned bratwurst casings, tie off finger-length sausages, and simmer for 15 minutes.
4. Brush with crayfish butter and serve.

Modernized from a treasured 19th-century German cookbook.