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Chicken Sausage with Feta and Spinach

Posted: Mon Feb 14, 2011 19:57
by Gray Goat
5lbs each of chicken breasts and thighs and other ingredients.
Cut up and ready to get crispy in the freezer
Grinding away
Best of my four casings was the last one, started getting the hang of it

Posted: Tue Feb 15, 2011 00:02
by Troski
Gray Goat wrote:5lbs each of chicken breasts and thighs and other ingredients[/quote
Other Ingredients ? Give it up!
But anyway good looking sausage GG. The more you do it the easier it will get.[No comments CW I know what your thinking] Don't forget to prick the casing to remove air pockets.

Posted: Tue Feb 15, 2011 00:26
by Gray Goat
Sorry Troski, I'm not holding out on you :lol: here is the recipe I found on another forum posted by Zeeker

5lbs each chicken breast and thighs
10oz Feta cheese
2 bundles fresh spinach
3 Tbs white pepper
3 Tbs salt
3 Tbs Marjoram
3 Tbs Paprika
1oz of chicken stock per pound

Posted: Tue Feb 15, 2011 05:04
by Chuckwagon
Hey hey Goat man!
That's not good lookin' sausage... That's GREAT lookin' sausage.
I wish my first stuff had been that good. I put too much water in my first batch and it was the worst lookin' sausage anyone had ever seen. I think it took a month for the water to dissapate in that batch. Hmmm, we live n' learn eh?
Spinach and feta should make that chicken taste just great! Great sausage.
Keep up the good work GG.
P.S. Question: When mixing, did you cover the hair on your chinny, chin, chin? :wink:

Best Wishes,

Posted: Tue Feb 15, 2011 07:16
by Gray Goat
Thanks Chuckwagon, I appreciate that. As for the chin I leave it uncovered so I have a place to wipe my hands :lol:

Posted: Thu May 23, 2013 08:15
by redzed
A couple of weeks ago while on a camping/cycling trip I stopped by at a small sausage maker, operating out of their home in the country side and bought some chicken feta and spinach sausage. We prepared it for breakfast the next day, and it was fabulous. I now will be making some for a barbecue on Saturday. Looking at the Goat's recipe and possibly using it. I have little experience with chicken meat sausages and need advice. I intend to bone out a couple of chickens and add some breast meat in order to make several pounds.

Any suggestions?

Posted: Fri May 24, 2013 02:38
by Chuckwagon
Chris, our buddy Dave Zaccarias in New York also knows how to make this stuff very well. Let's see if we can coax him or Gray Goat into parting with some tips and expertise. How about it boys?

Posted: Fri May 24, 2013 03:06
by gurkanyeniceri
I have added some milk powder to this recipe and replaced feta with ricotta as I have excess of it at home. Best ever sausage and kids loved it.

Posted: Fri May 24, 2013 04:34
by ssorllih
Ricotta is a poor substitute for feta cheese. Rather like substituting velveeta for sharp cheddar.

Posted: Fri May 24, 2013 09:03
by sawhorseray
ssorllih wrote:Ricotta is a poor substitute for feta cheese. Rather like substituting velveeta for sharp cheddar.
Tough love, tho I'm in complete agreement Ross! Great job by the Goat, real nice looking product. RAY

Posted: Fri May 24, 2013 10:49
by Bubba
Awesome looking sausage Gray Goat.

I can vouch for the goodness of this Chicken, feta and spinach recipe. Have made it a few times before and everyone loves it!

Posted: Fri May 24, 2013 16:28
by redzed
Will be making the sausage today. Too bad I don't have more dark meat. I boned out two American Costco chickens that weighed 10lbs 4 oz and got 6lbs 7oz of meat, skin and fat included. I added 4 more chicken breasts and will be working with 8lbs, 4 oz. I hope it won't be too dry.

Posted: Fri May 24, 2013 17:11
by NorCal Kid
Outstanding, Wayne!
I love both the ingredients AND the execution of it all

Time for me to break out those frozen chik thighs & start grinding!
I'm working on a chicken recipe with artichoke, spinach & bacon-and possibly a dry cheese. I'm hoping it turns out as well as yours!


Posted: Fri May 24, 2013 17:16
by sawhorseray
Hmmm, it could be iffy Red. I always use thigh meat deboned with the skin that comes on them, seems a perfect balance. I'll be interested to hear how it comes out, thought of making sausage from whole chickens before but never tried it. RAY

Topic Split 052413 @22:54 by CW. See: "Speaking Of Artichokes" in "Recipes From Around The World".

Posted: Sun May 26, 2013 19:05
by redzed
Because of the large amount of white chicken meat I decided to make it with one third fatty pork. The end result was OK, but did not exactly blow my socks off. The pork seemed to take over the flavour of the chicken and it tastes like pork sausage. I don't think that feta and spinach complement the pork very well. Will have to use another approach next time and stick to using chicken thighs and legs.