| Servings | Prep Time | Cook Time |
| 5-8people | 10minutes | 10minutes |
| Servings | Prep Time |
| 5-8people | 10minutes |
| Cook Time |
| 10minutes |
|
Ingredients
Servings: people
|
- Thaw salmon. Note: if using a filet, debone and remove skin if desired before grinding in a food processor. Meanwhile chop onion,
- Place thawed salmon in large mixing bowl. Add salt. Mix well.
- Add Chorizo seasoning. Mix well.
- Add onion. Mix well.
- Spoon seasoned salmon mixture into a 1/3 C measuring cup. Press down slightly to unite the patty.
If cooking now, on stove, preheat a griddle/saute pan over medium heat. Season with olive oil, butter, or cooking spray. Turn out salmon patty, pressing down slightly until your patty is less than 1/2" thick. Cook 5 min per side, turning once during the cooking time.
If serving later, turn out patties in a single layer onto a freezer paper lined baking tray. For multiple layers, separate with freezer paper and turn out another single layer of patties to prevent sticking. Cover tightly with foil. Freeze immediately.
To cook frozen patties, simply remove patty/pattiews from baking tray in freezer. No need to thaw. Follow the cooking directions above. Recover and refreeze remaining patties.
- Serve alone hot off the griddle or alongside eggs.
"Do we get to have salmon today?"
"Mommy, when are you gonna make sausage?"
"Yay! Mommy made us salmon sausage!"
These are the comments my people make re: salmon sausage patties. While I do experiment with various recipes, I must admit: Chorizo Salmon Sausage patties are our FAVORITE!
I like to batch prep my sausage, working with 4-6 lb at once. This economizes my effort and blesses all of us for a decent while before it's time for me to mass cook again. Follow the directions above if batch prepping and freezing your salmon sausage.
Note: I use Spicie Foodie's Authentic Homemade Mexican Chorizo recipe to make the Chorizo seasoning. I use ancho chile powder in mine but the author does include the spices to substitute for this in her original recipe. Also, I use salmon in place of pork and omit apple cider vinegar. I also add onions and 1 tsp salt per pound of salmon.
Additional note: I multiply the Chorizo seasoning recipe above x6. Using my mini prep food processor, I prepare this seasoning in bulk. I store it in an empty, medium sized Costco spice container, remaking and refilling it each time I run out of Chorizo seasoning to make sausage.
