Here's how I make AIP compliant salmon sausage- it's delicious as part of any meal from breakfast to dinner!
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!)
Chill the scraped salmon meat in the freezer for 20 minutes to partially harden.
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.
Add the rest of the ingredients to the processor and pulse until minced.
Mix into the salmon and form into sausage link shapes.
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.
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!
As seen on Phoenix Helix's Recipe Roundtable #302
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