Recipes

Salmon Caper Sausage
  • Ingredients
  • 2 pounds fresh salmon fillet
  • 2 egg whites, beaten
  • 2 tablespoons capers, rinsed
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon freshly ground white pepper
Directions
  1. Remove skin and bones from the salmon and cut into cubes
  2. Process the fish in a food processor pulsing just until it is broken up, about three or four on/off cycles
  3. Add the salmon and remaining ingredients to the mixing bin and process until thoroughly blended
  4. Using the #26 horn extrude the mixture into the casings and twist off into four-inch links
  5. Poke several holes down the length of each sausage
  6. Refrigerate and use within two days
  7. T hese do not freeze well. Tip: Be sure to rinse the salmon well before processing.


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