Salmon Sausage & Burgers Recipe

"If you are going to wrestle a bear, try to stay away from all fish oil products, you know. I mean it's tough for me, because I love to rub myself with salmon oil every day - it's a great conditioner for the hair, skin."Will Ferrell

If you've never tried seafood sausage then you don't know what your missing. In this recipe, you'll learn how to make your own homemade salmon sausage. We have enjoyed making this both as a cased sausage and as a patty, and frankly, although we miss the snap of a casing, we like it better as a patty on a toasted bun smeared with some mayo flavored with garlic or sesame oil topped with some crisp lettuce, tomato, and a thin slice of red onion. It's absolutely delicious and will be a welcomed surprise at your next grilling party. Just look at Sarah's expression!

Try it as meatballs with pickled carrots and jalapenos for Banh Mi sandwiches or in ramen soups.

In this tested recipe you'll learn how to make your own flavor packed homemade salmon sausage. Perfectly seasoned, the salmon sausage can either be made into stuffed links, tubeless links, patties, or meatballs. at your next cookout, try serving it on a crusty bun with flavored mayo, lettuce, and tomato.

Makes. About 3 pounds or 9 (5 ounce) links or patties

Takes. 2 hours

Ingredients

3 pounds raw fresh boneless salmon

4 teaspoons Marietta's Fish Rub

2 teaspoons Morton’s coarse kosher salt (read more about the science of salt here)

1 teaspoon garlic powder

1 teaspoon black pepper

1/3 cup of chopped red onion

zest and juice of 2 lemons

About the salmon. Don't use canned salmon, fresh only. It won't hold together if you use canned.

Optional. About 4 1/2' of pork casings, 3 tablespoons chopped fresh parsley, chile flakes for heat

Method

1) Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.

2) Slice the meat into cubes removing all bones. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.

3) Grind it with a 1/4" die or you can do this in a food processor. Pulse all the ingredients but be careful not to ov erprocessinto a paste. Mix in the rest of the ingredients.

4) Pinch off a small piece of the sausage and cook it in a frying pan let it cool and taste to see if the seasoning is to your taste. Form it into patties, meatballs, skinless tubes, or encase it. You can then grill or smoke it, or store it in the fridge for a day at the most, or in the freezer for about a month.

Salmon Burger and Sausage

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