So a couple weeks ago we took some of these;



and turned them into these......



Along the way we boned out the fish, cut them into chunks, semi-froze them (you need to do this, makes it so much easier), ran them through the grinder and a 7mm plate.

One was salmon with fresh herbs and garlic.....





and the other was salmon with oil. This one we left as patties as there is bread crumbs and flour, which makes it bind.



After mixing both in tubs, we left them in the fridge for 18 hours, to let the flavours infuse, then stuffed them or made 1 lbs packages.

These are amazing sausages/patties, lots of flavour and tasty!!!

Sorry for the pale picts, setting was wrong on the camera, the colour is much more "Salmon".. .....

Cheers

SS