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I had never made sausages in casings before and I’d never eaten salmon sausage before. It’s an adventure. So, I went to Alaska Butcher Supply and bought collagen casings (30mm) and a sausage stuffing funnel that looked like it would fit my sausages. The casings are a size one would use to make hotdogs or bratwurst. They are dry casings that do not require soaking before stuffing. I could have tied knots in the casings themselves, but I used string to tie the ends.

IMG_3290Ingredients

1.5 to 2# raw salmon, deboned (mostly salmon bellies)

1.5 cups raw zucchini cubes (do not peel)

1 Tbsp. salt

Seasoning (I used a couple tablespoons of Summit Seasonings Smoky Maple Salmon Rub), but next time I’ll try more spice (red pepper flakes) and maybe some mustard seed. A little more salt, too.

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I used a Cuisinart to grind all the ingredients together into a rough paste. Then I wet my hands and started stuffing the sausages. Never again by hand. Never. It was such a chore. Part of the problem was that I did not have a utensil to move the meat down the stuffer tube. Once I figured out that my finger worked best, things went a little faster. Never again. I’m probably going to invest in a sausage stuffing attachment for my KitchenAid mixer.

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I kept the sausages refrigerated for several hours and then set them out on a plate with paper towels for an hour or so. The temperature change from my kitchen to the refrigerator had caused them to sweat a little and I wanted them to be dry.

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Then my husband went out to smoke my regular salmon and he put the sausages on the bottom of the smoker where it is hottest. It took about three and a half hours. Our smoker runs really hot.

IMG_3287I will say that my sausages are beautiful. They are also tasty, but a little too mild for me. Next time, spice it up!

 

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