Chicken Sausage with Feta and Spinach
- sawhorseray
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I have made a few different kinds of chicken sausage with real good results. First thing I found out was the first thing everyone else found out....less than half as much water! I've made the Italian and smoked Polish from Rytek's book with real good results. The one that stands out for me is to make the Chorizo for Bruce Aidell's book. That comes out super good. I have not created any recipes with chicken, just adapting existing recipes.
V465
V465
V465
Another small batch of the Chicken, Feta and Spinach sausage to this recipe, added a little garlic and found it a good variation.
A while back I changed from using 29-32 mm Hog casings to 24-26mm Sheep casings for these sausages and everyone I have grilled them for prefers the smaller Sheep casings.
A while back I changed from using 29-32 mm Hog casings to 24-26mm Sheep casings for these sausages and everyone I have grilled them for prefers the smaller Sheep casings.
Ron
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Hi rgauthier,
Thank you.
I use this recipe from Gray Goat, his is for 10 lbs, this time I only made 3 lbs and added optional 1/2 tsp garlic mixed with the Chicken stock. Grinding through a medium plate works well. Hope you'll like the recipe.
Thank you.
I use this recipe from Gray Goat, his is for 10 lbs, this time I only made 3 lbs and added optional 1/2 tsp garlic mixed with the Chicken stock. Grinding through a medium plate works well. Hope you'll like the recipe.
Gray Goat wrote:Sorry Troski, I'm not holding out on you 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
Ron
It's been a while, but I finally got to round two in making this sausage. I picked up a 40lb box of boneless chicken thighs from Cash and Carry in Bellingham so I will be experimenting with yard bird sausage for a while. As promised, I used only chicken meat and based my recipe on what is on this thread and the one presented by our member Big Guy http://wedlinydomowe.pl/en/viewtopic.ph ... light=feta
This time, success! A fun and colourful sausage busrting with juicy flavours. Great on the barbecue, ready in 10 minutes, and goes well with a fresh salad and new potatoes. Can also be served on a bun with fried onions and peppers with a dollop of sweet mustard. I will be serving it to anout 25 guests at our back yard barbecue, but everyone who had tsampled it so far loves it. Proof that there is life beyond pork!
Ingredients for 1kg meat: 170g feta, 100g spinach, 30g onion, 12g salt, 1.5marjoram, 3g white pepper, 10g. non-instant skim milk powder, 2g garlic, 25ml water.
Grind chicken the chicken thighs with 7mm plate, add salt, spices, crumbled feta, coarsely chopped spinach and diced onion. Adding the water mix everything until it sticks to your hand. Stuff into hog casings.
Grill over medium heat.
Bon appetit!
This time, success! A fun and colourful sausage busrting with juicy flavours. Great on the barbecue, ready in 10 minutes, and goes well with a fresh salad and new potatoes. Can also be served on a bun with fried onions and peppers with a dollop of sweet mustard. I will be serving it to anout 25 guests at our back yard barbecue, but everyone who had tsampled it so far loves it. Proof that there is life beyond pork!
Ingredients for 1kg meat: 170g feta, 100g spinach, 30g onion, 12g salt, 1.5marjoram, 3g white pepper, 10g. non-instant skim milk powder, 2g garlic, 25ml water.
Grind chicken the chicken thighs with 7mm plate, add salt, spices, crumbled feta, coarsely chopped spinach and diced onion. Adding the water mix everything until it sticks to your hand. Stuff into hog casings.
Grill over medium heat.
Bon appetit!
Last edited by redzed on Wed Aug 16, 2017 16:54, edited 1 time in total.
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Absolutely was Chris!
Juicy, flavorful, and easy to make!
Took me longer to bone out 9lbs of thighs than it did to make the sausages!
From 9lbs of skin on thighs I got about 4.5lbs of meat. Kept the bones and skin to make stock.
This recipe is great!
I used my 10mm grinding plate as I didn't have a 7mm one. My grinder only came with a 10mm, a 4.5mm, and a stuffing (bean) plate. Going to have to get a few more plates!
But the 10mm grind turned out great. No air pockets, grind was fine enough, and great mouth feel.
Juicy, flavorful, and easy to make!
Took me longer to bone out 9lbs of thighs than it did to make the sausages!
From 9lbs of skin on thighs I got about 4.5lbs of meat. Kept the bones and skin to make stock.
This recipe is great!
I used my 10mm grinding plate as I didn't have a 7mm one. My grinder only came with a 10mm, a 4.5mm, and a stuffing (bean) plate. Going to have to get a few more plates!
But the 10mm grind turned out great. No air pockets, grind was fine enough, and great mouth feel.