Chicken Sausage with Feta and Spinach

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redzed
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Post by redzed » Tue Aug 15, 2017 16:06

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!

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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.

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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.

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Grill over medium heat.

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Bon appetit!
Last edited by redzed on Wed Aug 16, 2017 16:54, edited 1 time in total.
airbrush
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Post by airbrush » Tue Aug 15, 2017 17:55

Those are beautiful and I'm sure they taste even better than they look!!!! Good job!
harleykids
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Post by harleykids » Tue Sep 12, 2017 19:59

Made these chicken feta spinach sausages last night....man are they good!
Whole family loved them!

Thanks to you guys for the recipe!

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redzed
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Post by redzed » Thu Sep 14, 2017 16:27

Glad that this sausage turned out well for you! It has also become a favourite in our house and was a big hit at a barbecue we hosted a few weeks ago. I also posted the recipe on the Polish website and few of the guys there also made it and were impressed with it.
harleykids
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Post by harleykids » Thu Sep 14, 2017 17:04

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.
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