Remove skin and bones from the salmon and cut into cubes

Process the fish in a food processor pulsing just until it is broken up, about three or four on/off cycles

Add the salmon and remaining ingredients to the mixing bin and process until thoroughly blended

Using the #26 horn extrude the mixture into the casings and twist off into four-inch links

Poke several holes down the length of each sausage

Refrigerate and use within two days

T hese do not freeze well. Tip: Be sure to rinse the salmon well before processing.