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Chicken, Feta & Spinach Sausage
Makes 5 pounds of sausage
3 pounds boneless, skinless chicken thighs
1 pound boneless, skinless chicken breasts
8 ounces crumbled feta cheese
4 garlic cloves, peeled and minced
1 tablespoon oregano
2 teaspoons basil
1 teaspoon chopped lemon zest
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1
/
2
teaspoon red pepper flakes
4 ounces fresh spinach, shredded/chopped
Remove gristle, cartilage and large amounts of excess fat from the
chicken; cut into 1-inch cubes. Place chicken in a large bowl. Add
feta cheese, garlic, oregano, basil, lemon zest, salt, pepper, and
pepper flakes to chicken. Stir to combine. Mixture can be ground
immediately, or covered and refrigerated for up to 24 hours for a
more intense flavor. Just before grinding, stir shredded spinach into
chicken mixture.
Assemble meat grinder with the medium cutting plate. Grind chicken
mixture with the medium cutting plate of the meat grinder. Assemble
unit for sausage making (follow “To make sausages” instructions on
page 5). Sausage may be stuffed into prepared casings or shaped
into patties for cooking. Fresh sausage should be cooked within
24 hours or double wrapped and frozen. Cook thoroughly before
serving – internal temperature should register 170°F when tested
with an instant-read thermometer.
Nutritional information per suggested 4 oz. serving:
Calories 213 (46% from fat) • carb. 1g • pro. 27g • fat 11g • sat. fat 4g
chol. 94mg • sod. 341mg • calc. 81mg • fiber 0g
Andouille Sausage
With its distinctly smoky flavor, traditional andouille sausage is a
staple of Cajun cookery and an important ingredient in jambalayas
and gumbos. The unsmoked version is made in smaller links and is
known as andouillette.
Makes 3 pounds
3 pounds boneless pork butt (may use half pork and half
turkey for a lighter sausage)
4 – 6 large cloves garlic, peeled and minced
1 teaspoon browning sauce such as Gravy Master
®
2 teaspoons kosher salt
2 tablespoons sweet paprika