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Hi all

I thought I might share with you all a recipe I made up this weekend. This recipe is a version of xbec's Spinach and Feta Chicken Sausage.

http://forum.sausagemaking.org/viewtopic.php?p=24610

I used turkey instead of chicken and added rusk and water to the recipe, which I find gives the sausage a better texture and holds the ingredients together a little better than without the rusk.

2.5 pounds Turkey thigh
100g frozen spinach leaf, thawed, squeezed dry and chopped. (weight is squeezed weight, not frozen weight)
100g feta cheese, crumbled
1/2 tsp marjoram
1/2 tsp oregano
1/2 tsp sage
1/2 tsp dried parsley
1/2 tbl spn salt
1/2 tbl spn black pepper
2 cloves garlic, finely chopped
75g rusk
150ml water

I minced the turkey with the largest blade the mincer has on my kenwood chef. I think it might be about 7mm. I then mixed all the ingredients together by hand until well binded.



Kindest regards

Seiran

Thanks, I'm glad you reminded me about this recipe, I was thinking of doing something to use some of the cheap turkey that's around at the moment.

Phil

What a fantastic recipe, I also picked up some cheap whole turkey at the equivalent of 6.20 pounds sterling per kilo!!!!!. Boned out the breasts for other uses and used the dark meat, trimmings and skin to make these. I increased the herb quantities a little, and used olive oil marinated feta cheese from a jar, which was also on sale cheap. What a revelation, great definition, great flavour and very juicy!

do you think there would be any problem using fresh spinach?

wow. they look great!

might be nice with holoumi too...

Phoneguy wrote:do you think there would be any problem using fresh spinach?

That's what I used and they were wonderful. Mine were chicken though but while I cleaned the birds I kept thinking it would be so much easier using turkey so I'm thrilled to see this recipe.

Thanks for sharing this Serian.

I think fresh spinach blanched and squeezed dry would be just fine, as would nettle probably for those who have a source, in fact I would suggest that any fine leafy vegetable blanched and squeezed dry would work, as long as there was no clash of flavours with the meat or cheese choosen.

I would think this would be a good recipe to experiment on for variety in low fat sausages.

Richard

Why blanch it? I didn't and it was wonderful.

I did it simply to break down the cell structure and remove excess moisture from the spinach, I didn't fancy the idea of green tinted sausages!

tristar wrote:I didn't fancy the idea of green tinted sausages!

Reminds me of the lady that enquired about a particular sausage that had fennel in the mix. It surprised her when I found the one she was looking for (it was one of three). I made the first batch (26 lbs) for her as per the recipe. Sometime later she came back for more but asked if I could double the amount of fennel as there did not seem enough to her liking in the sausage. Six months later the same lady was back in for more sausage -- she asked for more fennel in as she said ' not enough to her liking'.

I ended up putting 1kg of fennel to 26 lbs of meat along with the other spices --- green you have never seen such green sausages

The said lady came back a week later and said how nice the sausage was.

Without blanching mine only had the flecks of green just like yours. I see no difference.

Great thats good to know!

I made some recently and this is a keeper recipe. I used fresh spinach, just chopped it up with scissors in biggish pieces, no blanching or anything. Had most of a bag of baby spinach, just less than 100 g in 5 lbs of turkey. Worked out just fine!