CARP SAUSAGE

Skin and fillet the fish, removing mud vein. Partly freeze the fillets and then grind them into a fine mash in a meat grinder. For every one pound of ground carp, add 1/4 to 1/3 pound of beef hamburger, and 1 Tablespoon commercial poultry and sausage seasoning. Mix well. Form into patties and store in the refrigerator for 24 hours. The patties can then be frozen or cooked immediately. Place patties in a frying pan over medium heat and fry 4 to 5 minutes on each side. Do not overcook. These cooked patties, (cold or still hot) make excellent sandwiches with lettuce, mayonnaise or tartar sauce.