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

Add fish and all remaining ingredients except the shrimp to the mixing bin and process until thoroughly blended

Add the shrimp and blend for another 20 seconds

Using the #26 or #20 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

These do not freeze well. Tip: Be sure to rinse both the salmon and shrimp well before processing

For faster preparation, try using canned cooked shrimp in place of the raw.