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Chicken, Feta & Spinach Sausage

post #1 of 8
Thread Starter 
First off the basic recipe.

Chicken, Feta, & Spinach Sausage

Yields 5 lbs of sausage. I usually do a double batch.

3 lbs raw thigh meat(cleaned)cut into 1 in. cubes.
1 lb raw breast meat cut into 1 in. cubes.
8 oz crumbled feta cheese.
4 cloves garlic minced/crushed.
1 T oregano.
2 t basil.
1 t lemon zest.
2 t kosher salt.
1 t cracked black pepper.
1/2 t red pepper flakes.
4 oz fresh spinach, shredded or chopped.

Combine all ingredients (except spinach) in a large bowl and mix well. Refrigerate for up to 24 hours (but at least a couple of hours) to meld flavors. Just before grinding mix in spinach. Grind with a medium cutting plate. Stuff into casing or form patties for cooking. Use within 24 hours or double wrap and freeze.

I did up about 10 lbs total however as an experiment I put 2 lbs of the meat mixture aside before I added the salt. I then added 1-1/2 teaspoon of Tenderquick per lb, a total of 3 teaspoons.

All of the ingredients except the salt/Tenderquick.

After the grinder using a medium blade.

After splitting the mixture I stuffed the hog casings with the salted mixture for fresh sausage. Was getting hungry so I thru a few on the grill to taste. It was a little blander than I remember from the last time but still good.

The 2 lbs I pulled aside and added the Tenderquick to is pictured below. I let this sit in the fridge overnight covered and onto the smoker in the AM.

Smoked it @ 160o for about 8 hours until it hit 140o internal and then increased the heat to 180o until 152o was achieved. Below just out of the smoker. Cooled with water to 110o

I must say that the smoked experiment was by far much tastier than the fresh. I'll be using this hunk of meat to make Red Beans and Rice with Sausage one night this week. And from now on I'll be doing only the cured/smoked version.

Thanx for looking!

post #2 of 8
Looks great man! Reminds me of the stuff I used to get down in Eastern Market...hmmm maybe I should go down there...
post #3 of 8
Good looking sausage. Especially the cured one.
post #4 of 8
Congrats on the Q, and thanks for sharing your recipe.
post #5 of 8
Thread Starter 
Thanx all! Just a couple of hindsight recommendations. I think I'd skip out on the breast meat and use all thigh meat. I'd also forgo the fresh sausage and go with the smoked. Omit the salt from the recipe and use 6 teaspoons of Tenderquick. Stuff into casings and refrigerate overnight, then onto the smoker.
post #6 of 8

I assume you used the chicken skin? If not, I would think it would be dry and crumbly.
post #7 of 8
Thread Starter 
No skin but didn't trim off the existing fat either. I'd say the fresh sausage that I just grill was a little crumbly but not dry. The smoked had a great texture and flavor. I suppose you could render the skin and cool the fat a little and add that back into the meat for some added flavor. But I don't think incorporating the raw skin into the meat mixture would have a very desirable affect.
post #8 of 8
Very interesting, different product. Thanks for the post.PDT_Armataz_01_37.gif
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