If you’ve never tried seafood sausage then you don’t know what you’re missing. In this recipe, you’ll learn how to make your own homemade salmon sausage.
While there is no replacement for a pork or beef sausage, seafood versions such as this recipe made with salmon, can be a welcomed change of pace.
We have enjoyed making our own, 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. Once formed, we like to grill it then serve 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 above!
Also try it as meatballs with pickled carrots and jalapeños 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.
About the salmon. Don't use canned salmon, fresh only. It won't hold together if you use canned.About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.Optional. About 4 1/2 feet of pork casings, 3 tablespoons chopped fresh parsley, and chile flakes for heat.
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.
Grind it with a 1/4-inch die or you can do this in a food processor. Pulse all the ingredients but be careful not to over process into a paste. Mix in the rest of the ingredients.
Cook. 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.
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This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
The Cool Kettle With The Hinged Hood We Always Wanted
Napoleon’s NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.
Bring The Heat With Broil King Signet’s Dual Tube Burners
The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.
The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period. Click here for our review of this superb smoker
The Good-One Is A Superb Grill And A Superb Smoker All In One
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone’s Rangetop Combo With Deep Fryer does it all!