Now, I loooove me some sausages. My dream kitchen is still work in progress, but I have reached a point where I have a food processor. And a meat mill. And one of those smokers too. Though that one key instrument in making your own sausages: that nozzle-like pipe attachment that is needed for pumping the mixture into the casings. So, no home-made bangers for me just yet. Though I'd probably also benefit from psyche that won't make me at least try making everything from scratch...?
These fishy sausages you can make without the nozzle and casings, and similar ones have been made on the blog before. This time I made the sausages from salmon, which got its gentle smokiness from hot smoked salmon (and not that Abu Sweden's concoction decorated with royal warranty we got on a trip to Nauvo), but hey, it's totally ok to use all regular salmon, too. And maybe add a drop of liquid smoke aroma into the mix...?
These fishy sausages you can make without the nozzle and casings, and similar ones have been made on the blog before. This time I made the sausages from salmon, which got its gentle smokiness from hot smoked salmon (and not that Abu Sweden's concoction decorated with royal warranty we got on a trip to Nauvo), but hey, it's totally ok to use all regular salmon, too. And maybe add a drop of liquid smoke aroma into the mix...?
Depending on the size this makes 8-10 sausages
generous 200 g salmon
generous 200 g hot smoked salmon
generous 200 g hot smoked salmon
zest of one lemon
1/4 - 1/2 chilli (depending on your palate and the fieriness of your chillis)
1 generous tbsp fresh dill, finely chopped (or 1/2 tbsp dried variety)
the green part of a spring onion
1 egg white
1,5 dl double cream
salt, pepper
Grate the lemon zest finely and chop chilli, spring onion and dill finely. Mince the regiular salmon in a machine, add egg white and the cream in a thin stream until you're left with a smooth paste. Then add roughly chopped hot smoked salmon (if using) and blizz quickly. Little lumps won't hurt! Finally fold in lemon zest, dill, chilli and spring onion.
Cut the cling film to sheets of about 20 cm long. Spread the mass in an oblong shape in the middle of the sheet and roll tightly. First make one small one to test if the seasoning is right and add more if needed. Then twist the ends and tie into a knot so you have a tightly sealed package. Bring water to boil in a big pot and cook the parcels in simmering water for about 5 minutes. Lift out of the water, let cool until you can remove the cling film and then fry them in butter in a pan to get a nice brown colour.
Cut the cling film to sheets of about 20 cm long. Spread the mass in an oblong shape in the middle of the sheet and roll tightly. First make one small one to test if the seasoning is right and add more if needed. Then twist the ends and tie into a knot so you have a tightly sealed package. Bring water to boil in a big pot and cook the parcels in simmering water for about 5 minutes. Lift out of the water, let cool until you can remove the cling film and then fry them in butter in a pan to get a nice brown colour.
Serve. Like that, with mash, tzatziki or polenta fries. Or, as we did: in hot dog buns. With strawberry and dill ketchup (!) The lowdown of our hot dog fiesta tomorrow on the blog!
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ANYONE FOR SECONDS?
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