Chicken spinach feta sausage question

[HKDave]

Inspired by xbec http://forum.sausagemaking.org/viewtopic.php?t=2979 Oddley http://forum.sausagemaking.org/viewtopic.php?t=3924 Seiran http://forum.sausagemaking.org/viewtopic.php?t=7318 and others, I made a batch of Chicken with Spinach and Feta recently.

Here's my variation, which obviously owes much to the above:
5lbs frozen boneless chicken thighs w/skin
200g fresh spinach, chopped (estimate; I bought 450g whole spinach w/roots and trimmed the leaves off)
200g feta, crumbled
8g garlic, minced
32g kosher salt
3g #1 curing salt
3g white pepper
1.5T mixed herbs - minced fresh rosemary+dried sage and oregano (apologies; I didn't weigh the herbs)
200ml white wine

They came out great and and I'll be making them again. Comments, based on questions others have asked in previous threads:
- Next time I'll cut the amount of skin in 1/2; if anything, they are too juicy.
- The chicken taste is quite pronounced, in a good way.
- Despite the fact that the meat was frozen, they re-froze with no issues.
- And there's no problem using fresh spinach.

But I have question for others who have made these: can you taste the feta in yours, or is it just there for decoration? I can't taste it at all. I used a cheap Danish cow feta, which is fairly mild; is that the problem?

[wheels]

Thanks for posting your version of the recipe Dave. It's one I keep meaning to make but haven't got around to. I bought some turkey thighs to do something along these lines - they're still sat in the freezer.

Phil