Foto: Willfried Gredler-Oxenbauer
For viennese sausages remove skin and fishbones from the pike-perch or pike, cut into cubes. Soak the rolls in milk, squeeze well, strain through a sieve. Chop onion finely and sauteé in butter. Thoroughly mix the fish cubes with the strained rolls, salt, pepper, a pinch of grated nutmeg, marjoram, garlic and lemon peel.
Add the two eggs and work into a firm farce. The required consistency can be achieved by adding breadcrumbs, if the mass is too soft. Shape the mass into a thumb-thick sausage shape on a floured board (or worktop). cut into approximately 5 cm long pieces. Whisk 1 egg with 1 tsp. oil and some water, dip the small sausages into the mixture and roll carefully in breadcrumbs. Heat approx. 1 inch deep clarified butter or oil in a high saucepan, put the sausages in next to each other and fry for about 12 minutes until golden coloured. Serve immediately. Potato salad is traditionally eaten as a side dish.
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