This zesty, robust soup will take the chill off even the coldest weather.
We’d been thinking about creating our own salmon sausage for quite some time, but it took the beautiful recipes in our recently acquired copy of The Tutka Bay Lodge Cookbook to get off the stick. Turns out, there’s nothing to it. Use a food processor (or a stick blender with a nut chopper) to grind up salmon (or just chop it up fine with a sharp knife), mix in your favorite seasonings, and bind with egg whites. Tightly roll up this mixture to the thickness desired in plastic wrap, put a twist in the middle to separate the sausages, twist and tie off the ends, boil for 10 minutes, and voila! Salmon Sausage. Although we used Coho Salmon fillets from one of our summer catches, this same method would work beautifully with canned salmon. And there’s no reason to confine yourself to salmon. Chopped clams, halibut, rockfish, crab, scallops or some of Alaska’s spectacular deep water prawns could go into this sausage as well. We can’t wait to try this recipe again with some of our smoked salmon.
As to the soup… We created a minestrone-type broth using canned tomatoes. To that we added white beans, oven-roasted carrots, salmon sausage, reindeer sausage and Swiss chard. We also added sweet onions, colorful Swiss chard stems and garlic that had been sautéed in olive oil. Seasonings included oregano, marjoram, a little thyme and a splash of white wine. We finished the soup with smoked sea salt. Served with toasted sourdough bread and a homemade hefeweizen, this is a bowl that takes the chill off!
CutterLight 
Sounds great!
Thanks! It has been one rainy fall!
G’day 🙃 Clearly you are creating and feeding Jack far too many incredibly delicious sounding meals! Too much eating, not e nough writing 😉 Pack him a picnic and send him out into the rain/snow? Make sure he takes his camera! 😊
True, too much good food. Your savory delicious compliment goes to Jack. He’s been creating all these soups and sausages. We’re just waiting for a break in the weather to get outside. 😦
Don’t sell yourself short… I’m thinking of that skillet pudding even as I eat my breakfast of lettuce and black olives on sourdough toast 😉
Ps may have to sub crocodile for reindeer…
Mmmm…we’d like to taste crocodile. 😉
Hello!
I am all over this salmon sausage and will be trying it this weekend! Thank you:)) Happy New Year!
Happy 2018 to you, too, Wendy. Don’t hesitate to add bacon, scallops, shrimp or other items to the sausage. The recipe we wrote up is a basic palette for all kinds fo imaginative additions. We’d love to know how yours came out!
Looks so good!!!
Definitely a favorite!