Gluten free salmon sausages

Everybody loves sausages! These simple fish sausages make a delicious light alternative to traditional meat ones. They can be eaten with salad and vegetables, as a healthy picnic snack or a playful addition to kids’ lunch boxes.

SERVES: 6 PREP TIME: 25 mins COOK TIME: 20 mins


  • 2 red peppers
  • 1 kilo salmon skinned, boned and chopped into small pieces
  • 250g baby leaf spinach, washed and dried
  • ½ cup fresh dill loosely chopped
  • ½ cup fresh parsley loosely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • Black pepper to taste


  1. Preheat the oven to 180˚ and line a baking tray with greaseproof paper.
  2. Place all the ingredients into a food processor and blend until well combined.
  3. Using your hands (wearing gloves if you have them) roll the mixture into firm sausage shapes, each approximately 15cm long.
  4. Place the sausages on the prepared oven tray and bake for 20 minutes, turning after 10 minutes to ensure they are golden on all sides.
  5. These cooked sausages can then be stored in an airtight container for up to 3 days in the fridge or frozen for use at a later date.

Inspiration and top tips

  • Add fresh chilli to your mixture to spice up your sausages
  • You can shape your mixture into patties or mini sausages, both of which work really well for picnics or canapés
  • You can use frozen spinach in this recipe; simply allow it to defrost in a colander, removing any excess liquid

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

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