I’ve told you all before how mad I am for Loki frozen salmon fillets – they are a quick rainy day chowder, glazed barbecued mainstay or pickled snack. I’ve been itching to make Gravlox with them too.
Flushed with my sausage stuffing pepperoni success which was eaten by the Big Bad Wolf, I decided to try my hand at stuffed salmon sausages. After our pig fest we’ve been laying low for awhile, taking a little piggy break. I thought it would be nice to have some salmon sausages to throw on the grill when we are home late from tee ball or out in the garden past time to start dinner.
So I made some salmon forcemeat - the worst name ever for something edible but it tasted amazing. Light as the fluffiest gnochi, ethereal mouth feel, just rich enough but not too rich salmon flavor. The only problem was the texture was so light and airy that I wasn’t able to stuff it down the sausage stuffer’s chute and into the waiting salmon casings.
Each time I sent the plunger down the tube hoping to push the salmon goodness into sausage history, it oozed back up around the plunger with an unmistakable farting noise. Pickle Man was in heaven but I was getting crankier by the minute. After 10 minutes of frustration and watching the clock tick closer and closer to dinner time I finally threw in the towel and shouted down to the man lair for some backup. Did you read “complete meltdown” in between the lines here anywhere?
Most awesome husband came traipsing up and surveyed the situation. After a few tries he stood back for a minute and offered a brilliant suggestion. Scrap the Kitchenaid and use a ziplock. So yes, friends, you CAN stuff sausage without buying expensive kitchen equipment. All you need is a ziplock, a rubber band and the $9 sausage stuffer attachment for the Kitchenaid.
It did take some hand strength but luckily most awesome husband possessed that. In no time flat we had this to work with.
I put it in a quick poach while I went out to pick a garden salad and made sorrel sauce. But when I opened the lid I devastated. The sausages had swelled during the cooking process and exploded. Complete sausage blowout.
My plan had been to remove the casings anyway so it wasn’t a total loss. The hasselback potatoes, fresh chives and sorrel sauce did make it seem a little less like cat food.
Cat food jokes aside, this was one of those stunned silence dinners where everyone was busy savoring the flavors, followed by lavish praise and concern that it make the “best of” list lest I never make it again. Pickle Man in particular thanked me over and over for making such a good dinner and ate three helpings, then polished off the last bit of salmon sausage at bedtime.
I’m highly recommending you try this recipe but the next time I think I’ll use ramekins and bake it as a terrine or use it to fill puff pastry. Either way you look at it, this recipe is a keeper.
Salmon Forcemeat – Adapted from Charcuterie by Michael Ruhlman and Brian Polcyn
1 pound salmon fillet, skinned, boned and cut into 1″ cubes
2 egg whites
2/3 tablespoon salt
2/3 teaspoon white pepper
1/4 cup chives
Place all the ingredients in a food processer and run it for about a minute. Slowly pour in 1 cup of heavy cream while the food processer is running. Run until everything is well combined. Fold in a final 1/4 cup of chives if desired.
Either stuff into sausage casings and poach or bake in a terrine mold to a temperature of 165 farenheit. Enjoy immensely.