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These are consistanly our best selling sausage!

Spinach and Feta Chicken Sausage

5 pounds ground chicken (boneless skinless thighs)
2 (10 oz.) pkgs. frozen spinach, thawed and squeezed dry
3/4 cup. Feta cheese crumbles
2 tablespoons marjoram
1 tablespoon salt
2 tablespoons fine ground black pepper
2 tablespoons minced fresh garlic

Mix and stuff into natural casings.
* Recipe can be doubled.

Hi xbec

I am going to give this a try next week, sounds A1 to me.

Will let you know the results..........

Cheers WW

Hi xbec

Re Salt I totally agree with you and that is one of the reasons I do not use pre prepared mixes as they seem to contain HUGE amounts of the stuff.

However in so saying as I sell to the pub / resturant trade and most people do seemingly have a love of the stuff I need to put some in. Also as I am not using any preservative salt does increase the shelf life.

Cheers and PLEASE keep the recipies copming. I should be making this one by the end of the week, regards WW

Re: Shelf life
About 3 - 4 days

At home, I've wrapped each in waxed paper and then freeze. When they're frozen, I vac-seal a number of them per bag. (The casing ends pop if you vac-seal before they're frozen.) Also, this particular recipe calls for frozen spinach so re-freezing is probably not a good idea. Our meat market has used fresh but I didn't get to taste those.

I don't know if that might help in your production/distribution ...

Best of luck!

Would you recommend that the ground chicken thighs include the skin?

Thanks xbec