Chicken, Spinach, Feta sausage
5 lbs. deboned and skinned chicken thighs and legs
8 oz. raw baby spinach chopped
1/2 medium onion chopped fine
1/2 lb. Feta cheese, crumbled
1 Tbs. Coarse salt
2 cloves garlic chopped fine
1 Tbs. black pepper
1 1/2 tsp. Marjoram
1/2 cup milk powder
5 oz ice water.
Grind chicken in a semi frozen state through a medium plate. Add water and all other ingredients, mix well then stuff into natural casings.
Thai Chicken Sausage
3.5 lbs. chicken chunks
1 bunch cilantro or parsley
1/4 cup fish sauce
3 Tbs. fresh basil
3 Tbs. fresh mint
2 cloves garlic chopped fine
1 1/2 Tbs. fresh grated ginger
2 Tbs. Thai green curry paste
1 Tbs. sea salt
1 tsp. red pepper flakes
1 Tbs. black pepper
1 tsp. cayenne pepper
4 oz. ice water
Grind semi frozen chicken through a medium plate, add spices and water mix thoroughly and stuff into hog cases. Link sausage into 5" links and keep in fridge overnight to set the links and meld the spices. Package or eat.
Thai spices and herbs ready to mix
Thai all stuffed
greek all stuffed
taking a fridge nap to set the links and meld the flavours, I'll eat some tomorrow and package the rest
) I added a pinch more; well ok ok a big pinch more. My point is, add what the recipe says, the garlic will over power everything else if you add too much. This recipe is definitely worth the work, the sausage would go great with a pasta dish. One more thing measure the cold water carefully, add a little at a time, too much and I can see the batch becoming too mushy. Oh one more thing, I removed most all fat (left a tiny bit) and no skin went into the grind.
) then I'll post more photos.
for them for a family gathering. Will be vacuum packing and freezing it in 2 lbs packs and it is going to be some feat for me, that's 6 loads on my 5 lbs stuffer.
