Thursday, March 3, 2011


I like sausages, I don’t care what people say they put in them, lips and a$%^holes as one colleague puts it, not too mention the jokes that even if you’re a vegetarian you can still eat sausages because there is no meat in them. I think it comes from a childhood of going to BBQ’s and getting steak that was so over cooked it was impossible to cut let alone chew. When I am at a BBQ I still always go for the sausages first, I’ll still get steak too, but sausages first. Luckily I have the stomach to match my eyes.

The other night one of my mates who makes his own sausages brought over some home made salmon sausages. There were a couple of types on offer, a teriyaki salmon and plain salmon. Using a thermometer we poached them until the salmon was 60c (140 f). The plain salmon was nice, beautiful flavour but a little dry. It really needed something just to give it that moisture to really let it melt in your mouth. The teriyaki sauce gave the sausage the right amount of moisture to really set it off. It had the lovely taste of salmon with the spices really enriching the flavour without overpowering it.

The recipe and notes from the creator.

Teriyaki Salmon
1kg salmon offcuts from local salmon farm
1.5 meters of hog casings ~ 30mm diameter (doesn’t matter)(soaked)
Medium to large onion
Medium to large red pepper (capsicum)
Half a Small onion
Good chunk of ginger (thumb size?)
Several cloves of garlic
Soy sauce
Rice vinegar
Corn starch (corn flour)
White pepper

Dice the large onion and red pepper and then sauté in a pan with a bit of oil until cooked to your liking. Chill.

Dice small onion, ginger, and garlic, and sauté in a small sauce pan until the edge is taken off. Add soy sauce ( cup???), mirin, and a bit of water. Simmer for a couple of minutes. Taste and adjust as needed with rice vinegar and sugar. . .likely will need some of both. The mirin is not essential and can be replaced with more vinegar and sugar. When happy, strain out chunks and save. If already happy, strain it when you like the flavor. Thicken sauce with corn starch until quite thick and then chill.

Sausage: Combine and mix everything (plus add some white pepper and green onions if you like!) in with salmon meat cut in chunks suitable for the grinder. Grind. Knead ground mixture with hands for a couple of minutes to develop some stickyness. Cook a bit in a pan and test flavor. . adjust ‘til happy. .. but don’t eat too much of it.

Stuff it! Or make a log and wrap in several layers of plastic wrap. This you can then poach.

Have only made this once with, making it up as we went. The texture, especially when poached in plastic, was a bit crumbly. I’d possibly add an egg white to the mix, or mousseline a portion of the salmon.



  1. Nothing like a good snag. Those however make a good snag sound like sawdust in a plastic bag. Wow.

  2. They were awesome. It helps when you can buy cheap off cuts from the salmon farm.

  3. When I was a kid at BBQs there was no such thing as teriyaki salmon sausages. Consequently I wasn't such a fan of the things until a few years ago when I discovered honey macadamia sausages. They are my fav these days but I would love to try your teriyaki salmon ones, they sound great.

  4. Hello

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