Fresh All Natural Chicken & Feta Chicken Sausage

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Fresh All Natural Chicken & Feta Chicken Sausage

Postby xbec » Thu May 17, 2007 6:33 pm

These are consistanly our best selling sausage! Image

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.
Last edited by xbec on Fri May 25, 2007 12:16 am, edited 1 time in total.
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Postby welsh wizard » Fri May 18, 2007 8:18 am

Hi xbec

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

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

Cheers WW
Only those who go too far know how far they can go TSE
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Postby xbec » Sun May 20, 2007 4:20 am

Hi WW! Image

I rarely use salt at table or in cooking so, for me, I find these a bit salty. If you're like me, you may want to cut back a bit on your next batch. :wink:

I truly hope you enjoy them as much as I do.

Also, they're wonderful with pasta and any kind of sauce! Image
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Postby welsh wizard » Sun May 20, 2007 8:30 am

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
Only those who go too far know how far they can go TSE
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Postby xbec » Sun May 20, 2007 4:32 pm

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!
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Postby mosler » Thu May 24, 2007 1:52 pm

Would you recommend that the ground chicken thighs include the skin?
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Postby xbec » Thu May 24, 2007 4:30 pm

Hi Mosler!

The ground chicken we use in our market is boneless skinless thighs and comes from the supplier already ground. Handy for us. :) Bear in mind, that our market is quite similar to http://www.harvest.coop/pages/stores/shopharv.html in Mass. In that setting, the skin wouldn't be included. :wink:
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Postby mosler » Thu May 24, 2007 5:54 pm

Thanks xbec :)
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Postby xbec » Fri May 25, 2007 12:22 am

O, D-U-H! Image I didn't notice the typo in the ingredients list! :roll:

Edited to correct.

Thanks for the heads up, Mosler! :D
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