Chicken With Feta Cheese And Spinach Sausage Recipe
5 lbs chicken thigh meat (2.27 kg)
1/2 lb feta cheese, crumbled (75 g)
2 1/2 tbsp table salt (54.8 g)
1/2 tsp cardamom (1.4 g)
1/2 tsp onion powder (1.8 g)
1 tsp rubbed sage (1.3 g)
1 tbsp marjoram, ground (4.2 g)
1 1/2 tbsp white pepper (12.2 g)
2 tbsp fresh minced garlic (32.4 g)
1/2 cup chicken broth (118 ml)
2 cups fresh spinach, chopped (89.2 g)
32-35mm prepared hog casings
1. Chill chicken to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
3. Crumble feta cheese and gently fold into the meat batter, being careful not to compromise the texture of the cheese.
4. Taste test by cooking a small thin patty, cool, taste, then add additional seasonings to the meat batter if desired.
5. Stuff the seasoned meat batter into prepared 32-35mm hog casings then twist into 5-6” (13-15 cm) links.
6. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
7. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
8. Refrigerate sausage up to 5 days or vacuum seal and freeze up to 6 months.
Although 1/2 lb. of feta cheese per 5 lbs. of chicken is about right for me, you can add more or less feta depending on your personal taste preference.
*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.
Hunters may use venison in place of the chicken to produce a first-class venison sausage with feta cheese and spinach. Use 75-80% lean venison trim to 25-20% pork fat.