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Chicken Sausage with Spinach & Feta

post #1 of 7
Thread Starter 
Ground up 3.5 lb chicken thighs added salt, lemon pepper, some oregano, 10 oz feta, & chopped raw spinach.



Stuffed into casings.


Into the hot water bath to temp cut up ready to get packaged & freeze



Grilled money shot to follow
post #2 of 7

Looks good! How is the taste and Juiciness? I have had Chicken sausage that was dry and crumbly, no binder and too little fat...JJ

post #3 of 7
Thread Starter 
Money shot





JJ I did add some NFDM with water to the mix as well, it's nice & juicy not crumbly, pretty good texture.
post #4 of 7
Love chicken sausage! We do it with spinach and feta as well.

Chef Jimmy, looks like Murray's recipe is a good one that won't be dry.

Great work!
post #5 of 7
Thread Starter 
Thanks CB good stuff👍
post #6 of 7
That's looks great! NFDM and not overcooking are key to a juicy chicken sausage and it looks like you nailed it!
post #7 of 7

That's much nicer than some I have had...JJ

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