Paleo AIP Salmon Sausage

Here's how I make AIP compliant salmon sausage- it's delicious as part of any meal from breakfast to dinner!


Ingredients:

  • 1 1/2 lbs raw salmon, partially frozen and scraped with a spoon to remove all meat from skin. (Watch video for tutorial!)

  • 2-3 stalks celery

  • 1/2 small-med onion

  • 1 oz garlic (about 8 cloves)

  • 1/2 large apple (any kind will do, I used Pink Lady)

  • zest of 1 organic lemon (I love this microplane grater for zesting!)

  • 1 1/4- 1 1/2 tsp smoked salt

  • 1/2 tsp dry ginger (You can make your own!)

  • 1/8 tsp ground bay leaves

  • 2 tsp dry oregano

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • (Opt.) 1 tsp ganthoda powder (AIP black pepper substitute)

  • (Opt.) 1/4 c Extra Virgin Olive Oil (For extra moist & flavorful links!)

Directions:


  1. Chill the scraped salmon meat in the freezer for 20 minutes to partially harden.

  2. Process the partially frozen salmon meat in a food processor (I used my little Nina Express Chop) for about 5 seconds, just enough to grind- not enough to turn it into a gooey paste! Place in a big bowl and set aside.

  3. Add the rest of the ingredients to the processor and pulse until minced.

  4. Mix into the salmon and form into sausage link shapes.

  5. Bake on a broiler pan in a preheated 350 degree oven for 15 minutes. Turn on the broiler for the last 2-3 minutes to lightly brown the top.


Serving suggestions:


Great for breakfast with some bacon and avocado- or alongside a nomelet!!

For dinner: toss with AIP Noodles, garlic, oil and parsley. Caramelized onion and fennel would be a lovely addition!

Use anywhere you would use seafood or sausage!


Enjoy💕💕


As seen on Phoenix Helix's Recipe Roundtable #302



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