"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
We have made 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. Just look at Sarah's expression!
Try it as meatballs with pickled carrots and jalape–os for Banh Mi sandwiches or in ramen soups.
Makes. About 3 pounds or 9 (5 ounce) links or patties
Takes. 2 hours
3 pounds raw fresh boneless salmon
4 teaspoons Marietta's Fish Rub
2 teaspoons kosher salt
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
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.