EP # 63. Homemade Chicken Sausage with Spinach & Feta Cheese.

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These chicken links are over the top good. Seasoned to perfection with just the right amount heat. The Spinach and Feta cheese balance is perfect.

Published 10 August, 2020.

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Homemade Chicken Sausage:

4 lbs chicken can be breast, thighs or a mix. Clean well. Cut into 1 inch cubes.

1.5 pounds of fat. I used a mix of chicken and bacon fat, (nice flavor). also cut into 1 inch cubes.

Freeze both for 45 minutes to an hour to just stiffen meat, it grinds better.

Hot Italian sausage seasoning, (follow instructions on package for amount for weight of meat).

Additional spices, (are optional):
tsp cayenne pepper
tsp white pepper
tsp red pepper flakes

Sausage casings, hog or sheep your choice. follow direction on package for prepping before use.

1 package chopped frozen spinach thawed and excess water squeezed out.

1- 8 ounce container of crumbled Feta cheese.

Kitchen Aide meat grinding attachment, or meat grinder if you have one. place your grinder pieces in freezer along side meat.

Sausage stuffer.

Directions:

Once meat is chilled enough, place grinder attachments to whatever machine you have. Use medium grind plate for first grind.

Placing a large bowl under grinder exit start feeding meat in chute of grinder do this repeatedly until all meat is ground.

Next if you like this size grind go to mixing seasonings. If you prefer a smaller grind go to next smaller plate and grind again as above.

Seasoning time, incorporate all seasoning desired along with Spinach and Feta cheese mix well, (I use the paddle attachment on Kitchen Aid low speed 3 to 4 minutes). When meat is tacky on your hand, you are ready to stuff.

But wait an important step must not be skipped. Taste test time, make a small patty and fry it in pan if taste to your liking, time to stuff.

Rinse casings inside and out, carefully place a couple of casings onto stuffing tube, leave a little excess hanging at opening of tube. Slowly crank until meat starts coming out, stop and tie a knot in end of casing continue to crank once you get to other end tie it off. You can just coil sausage or link your choice. when linking measure desired length gently twist end toward you a few turns, use this link to measure next twist in opposite direction until all linked up.

When all is stuffed and done place in fridge to chill, then into Ziploc bag and freeze.

Cook as you like.

Enjoy!!

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