Recipes

Smoked Salmon Sausage
  • Ingredients
  • 5 ounces dry smoked salmon
  • 1-1/2 pounds mild, firm white fish, cubed
  • (use halibut, sea bass or orange roughy)
  • 2 egg whites, beaten
  • 1 tablespoon chopped fresh parsley or dill
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 cup cream
Directions
  1. Break salmon into small pieces and set aside
  2. Process white fish in a food processor pulsing just until it is broken up, about three on/off cycles. Add white fish and the remaining ingredients except the salmon to the mixing bin and process until thoroughly blended
  3. Add the salmon and process another 20 seconds
  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. These do not freeze well.


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