Our wild Alaskan Salmon is certified sustainable by the Marine Stewardship Council • Certified Kosher "Square K" • Gluten-free • No nitrites, nitrates, MSG, soy, corn, wheat, eggs, dairy products, or sugar

Thank you, Dr. Weil! For years, bestselling health and nutrition authority Andrew Weil, M.D. urged us to offer Salmon Sausage. Dr. Weil even gave us seasoning recipes that he created in his own home kitchen! With his seasoning plans in hand, we finally fulfilled Dr. Weil's wish ... and you'll be glad we did, because his recipes make our patties perfectly delicious!

Our Spicy Italian Style Sausage – featuring pure, wild Alaskan Sockeye Salmon – is delicious in many culinary contexts. It's especially enticing with pasta, in sandwiches, soups, and stews, or as a terrifically healthful, tasty pizza topping.

We use only certified-organic herbs and spices to season our patties. A very small amount of natural arrowroot powder is used as a binding agent. Despite great care, small bones or fragments may occasionally remain.

In addition to ample protein, wild Alaska Sockeye provides three beneficial natural food factors in abundance.

Average amounts per 3 oz patty ... these figures will vary a bit annually and by harvest location:

Storage Keep frozen until ready to cook or thaw. Serving Tips You don’t need to thaw the patties before cooking them using the pan or baking methods below. For even faster cooking, thaw patties overnight in refrigerator, or place unopened package in cold water for 30 minutes or until flexible. To Pan-Fry Frozen Patties Cook frozen sausage in a sauté pan, covered, over medium heat for 7-10 minutes*, turning once. Remove the pan from the heat, still covered, for 2-3 minutes before serving. To Bake Frozen Patties Add a touch of oil, broth, wine or water to the pan and bake the frozen patties, covered, for 15 to 20 minutes at 400 degrees. Check them after 12 minutes to be sure they're not overcooking. Sockeye salmon is rich in healthful omega-3 fatty acids, but is relatively lean overall and will taste dry if overcooked.