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RECIPES
Chicken, Feta and Spinach Sausage
Makes 5 pounds sausage
• 3 pounds boneless, skinless chicken thighs
• 1 pounds boneless, skinless chicken breasts
• 8 ounces crumbled feta
• 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
•
½
teaspoon red pepper flakes
• 4 ounces fresh spinach, shredded/chopped
Remove gristle, cartilage and large amounts of excess fat from the chicken, and
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. Just before grinding, stir shredded spinach into chicken mixture.
Mixture can be ground immediately, or covered and refrigerated for up to 24
hours for a more intense flavor. Assemble appliance with the medium cutting
plate. Grind chicken mixture with the medium cutting plate. Assemble unit
for sausage making (follow “To make sausages” instructions). 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 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
