Bacon Wrapped Fish Sausage

Bacon Wrapped Fish Sausage

1. Prepare all materials.

2. Jenny Jane fish sausage is cut into two pieces, and the bacon slices are cut in half on both sides.

3. Cut the knife flower in two sections of the fish intestine, and cut to one third.

4. Wrap the fish intestines with bacon slices.

5. Secure with toothpicks.

6. Preheat the fryer to 150 degrees for 30 minutes.

7. Take it out, pull out the toothpick, and set the plate.

8. Finished product

9. Finished product

Tips:

1. The two ends of the sausage are cut and fried to look good.
2. If you don't have a fryer, you can deep-fry.