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Salmon Sausage

Salmon Sausage is a Japanese sausage that is made with deboned meat of salmon, which is mixed with various other ingredients to result in a deliciously flavored sausage . This sausage is quite popular in the American and Asian cuisines. It can be grilled, sautéed, boiled and even baked. There are many preparations of various cuisines that use this sausage in their preparations that include soups, sautés, grills, rice dishes, etc.


Salmon Sausage is made with poached salmon trimmings, smoked pike fillet, gravlax trimmings, smoked salmon fillet, sour cream, fish aspic, cognac, lemon juice, chopped fennel, nutmeg, savoy cabbage leaves, salt and pepper.

Method of Preparation

Poached salmon trimmings, fish aspic, sour cream, cognac, fennel, lemon juice, nutmeg, salt and pepper are mixed and blended to a smooth paste. This paste is transferred to a bowl and gravlax, pike and smoked salmon pieces are folded in and mixed well. This paste is stuffed into lamb casings and put into ice cold water. When the sausage is cold enough, the casing is removed and rolled in cabbage leaves that have been brushed with fish aspic. It is refrigerated and cut just before cooking the dish.

Popular Salmon Sausage Recipes

Salmon Sausage recipes are popular in many cuisines. Detailed here are a couple of them –

Miraval Salmon Sausage Patties –

Salmon is ground and mixed well with egg white, minced garlic, diced white onion, chopped herbs (oregano, basil and parsley), chili powder, paprika, ground cumin, cayenne pepper, salt and pepper. This mixture is shaped into small patties and sautéed in a pan till golden brown and baked for a few minutes, to result in some delicious patties.

Warm Salmon Sausage with Leeks in Vinaigrette –

Salmon, eggs, brandy, cream, bread crumbs, lemon zest, garlic, shallots and cayenne pepper are combined and pureed to a smooth paste. Chives and pepper are folded into the salmon paste and seasoned with salt and pepper. This salmon paste is checked for seasoning by sautéing a little in a pan. Once done, it can be stuffed in casing, poached or baked.

These Salmon sausages are served on blanched leeks, garnished with crème fraiche, chives, red pepper slices and a drizzle of vinaigrette.