Thanks to a friendly but persistent push provided by Dr. Andrew Weil—plus his quickly kept promise to devise a suitable blend of herbs and spices—we set out to create a superior salmon sausage back in 2006.
After many months of painstaking “R&D”, our covert culinary conspiracy brought forth more than we even planned: three distinct varieties of succulent salmon sausage, to suite almost any taste or occasion.
And these babies are Kosher certified and all-natural, with no nitrites, nitrates or other preservatives.
The perfectly sized 3-oz patties come in packages of 6, 12 and 24, vacuum-packed two to a package. (Please note: The 6-portion option is only available when ordered with other frozen items.)
Preparation is incredibly easy. Just cook as you would any sausage, for 6‒8 minutes, turning once midway through. Remember that sockeye salmon is leaner than most, and will dry if overcooked.
You don't even need to thaw the patties before cooking them. We find that these two methods work for us:
To bake frozen patties:
Add a touch of oil, broth, wine or water to the pan and bake the frozen patties, covered, for 15‒20 minutes at 400 F.
To pan fry frozen patties:
Cook frozen sausages stove-top in a sauté pan, covered, over medium heat for about 10 minutes, turning once. Remove the pan from the heat, still covered, for 2‒3 minutes before serving.