Spinach and Feta Chicken Sausage

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Spinach and Feta Chicken Sausage

Postby Oddley » Sun May 18, 2008 5:26 pm

I have just tried this sausage, and have got to say it's really nice. I didn't think I would ever be saying that about a low fat chicken sausage. It's the only chicken sausage that I've tried that I've liked, It's ideal for those on a low fat diet, that don't want to miss out on their sausages.

I have made it into a format that allows me to use any weight of meat. also, I knocked the garlic down by half, and made the salt level 1.3%, all this to suit my tastes.


1.151 cal per gram: For each 55 g sausage = 64 calories: 1.5 g fat per 55 g sausage.
Xbec wrote:Spinach and Feta Chicken Sausage

Ground chicken (boneless skinless thighs)

Of Meat
25 % frozen spinach, (weighed then thawed and squeezed dry)
3.2628 % Feta cheese crumbles
0.1587 % marjoram
1.3228 % salt
0.6878 % fine ground black pepper
0.7592 % minced fresh garlic

Mix and stuff into natural casings.



This sausage recipe was originally posted by Xbec and can be found here.

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Postby saucisson » Sun May 18, 2008 5:47 pm

Definitely one to try, thanks,

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Postby sausagemaker » Sun May 18, 2008 6:13 pm

Looks perfect, must try them

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Postby aussieinor » Mon May 19, 2008 12:04 am

ohhhhhhhhhhhhh they look great. The hunger pains are setting in :)
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Postby wheels » Mon May 19, 2008 1:42 pm

They look great Oddley.

Don't have them too often though - if your avatar loses weight it just wouldn't be the same. :lol:
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Postby Lance Yeoh » Tue May 20, 2008 4:46 am

ooooooo I gotta try them too, since i make mostly chicken sausages.
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Spinach and Feta Chicken Sausage - Oddley & xBec

Postby spudeye » Tue Apr 20, 2010 6:24 am

From the combined posts..

Sorry to occupy so much Forum space at present on of all things Chicken Sausages but I'm on a mission.

Interested in the adapted and orginal Recipes.

Questions for the Masters.
Is this recipe juicy or on the dry side of wet....
Is there heaps of Chicken taste
I dont mind garlic so is the reduced amount just a tinge of taste.

Know U guys made these a while ago, thinking U and others are doing so still. I'm happy to make these as they are presented. Just need a comfort feeling :lol:

thanks & regards
spudeye.

Promise to post pics and taste results.
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Postby dave zac » Wed Apr 21, 2010 12:47 am

Spudeye,

I made these last fall and substituted turkey for chicken. Mine turned out drier than juicy. I think if I were to do it again I wouldn't wring the spinach so dry. (when I made turkey apple I didn't wring the apple at all and it was too wet). The flavors blended well I thought...not any one taste blasting out over another. I may even try a fat replacement product to get the fat up a bit more.

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Spinach and Feta Chicken Sausage - Oddley & xBec

Postby spudeye » Wed Apr 21, 2010 11:55 am

Thanks dave zac
I have purchased the chicken all in readyness, just have to get the time to make them up. Have enough to do maybe 2, 2kg batches so will make the 1st exactly as recipe, the other will make up the % of fat to the 20-25% with back fat. Going to be with & without skins as well.

So you would not go down the fat additions then, interesting.

Oh well I will get A into G and get moving. Hopefully I can show U the results soon.

cheers spudeye
I do as well Dave !
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Spinach and Feta Chicken Sausage - Oddley & xBec

Postby spudeye » Mon Apr 26, 2010 10:57 am

I know U all have been putting up with me very quitely....Dave U included.
But I have had success, I feels like a new father after quads I guess.
Used the adapted xbec - Chicken Spinach & Feta by Oddley.

I have the pleasure of using the recipe scale adjuster that Mr Sausagemaker has and it was easy to scale up and down to what I had amounts available. I ended up with 2 batches, this one and Sundried Tomato & Chicken from Lens site.
I had a dream run with new equipment, just had a fight with some lamb casings at the end but I fixed that. Out they went.

:oops: :oops: (note to self) -what a clot I was for being such a cheapskat in the past, but I sure have learnt that U can make darn good sausages without the expensive equipement but get the right stuff and you make fantastic stuff.
I now have a Kitchenaid and all its finery, its such a time saver.
The grinding/mixing is a breeze and the results were shining ( I was amazed how so) sticky lump of well mixed sausage meat ready for the stuffer.
I havent had a chance to try these two as yet other than a taster, but I'll be a happy camper if they taste just 1/2 as good as what they looked.
Will gets some pics and try and post here.

So once again thanks for the patience U have all shown me, thanks for the advise and quite incouragement.

Just need to able too repeat this success and then I'll be off running for the next type. Curry looks like it well be next plus your Apple ones that U suggested Dave.
Thanks ALL

Cheers Spudeye
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