Recipes

Salmon and Shrimp Sausage
  • Ingredients
  • 1-1/2 pounds salmon fillet, cubed
  • 1 egg, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon lemon juice
  • 1/2 pound raw shrimp, peeled, deveined and
  • chopped into 1/4 inch pieces
Directions
  1. Process the salmon in a food processor pulsing just until it is broken up, about three on/off cycles
  2. Add fish and all remaining ingredients except the shrimp to the mixing bin and process until thoroughly blended
  3. Add the shrimp and blend for another 20 seconds
  4. Using the #26 or #20 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. These do not freeze well. Tip: Be sure to rinse both the salmon and shrimp well before processing
  8. For faster preparation, try using canned cooked shrimp in place of the raw.


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