Chicken Sausage with Feta and Spinach
Chicken Sausage with Feta and Spinach
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
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
Last edited by Gray Goat on Tue Aug 15, 2017 16:08, edited 2 times in total.
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.
Trosky
Marz o tym, jakbys` mial wiecznie zyl, zyj jakbys` mial umrzec dzis
- Chuckwagon
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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?
Best Wishes,
Chuckwagon
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?
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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?
Any suggestions?
- Chuckwagon
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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?
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- gurkanyeniceri
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- sawhorseray
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Tough love, tho I'm in complete agreement Ross! Great job by the Goat, real nice looking product. RAYssorllih wrote:Ricotta is a poor substitute for feta cheese. Rather like substituting velveeta for sharp cheddar.
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
- NorCal Kid
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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!
Kevin
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!
Kevin
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
- sawhorseray
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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".
Topic Split 052413 @22:54 by CW. See: "Speaking Of Artichokes" in "Recipes From Around The World".
Last edited by sawhorseray on Sat May 25, 2013 05:56, edited 1 time in total.
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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.