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Spinach - feta sausage |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 28 September 2011 at 06:04 |
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I could have sworn that I'd posted this here, but I guess not since the search came up empty. Given Woody's questions on the other thread I thought I might as well post it up.
I started out with Ken's basic recipe and tweaked it some....added minced dehydrated onion, some special meat binder (sodium phosphate) and some ice cold white wine. Here are the spices from 12 o'clock : Pepper (fresh ground), kosher salt, basil, granulated garlic, meat binder and dehydrated onion. Also minced up some spinach (frozen) and some fresh mushrooms Made a slurry with the spices and the ice cold white wine (chablis) and then mixed the heck out of everything and stuffed. Did a fry pan test on the leftover in the stuffer and it got a great big thumbs up. Thanks for looking, and I'm sorry it took me so damned long to post.
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Go ahead...play with your food!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Here is the recipe proper with all the measurements
3.5 pounds ground chicken 1 1/2 TBS Cracked black pepper ( or coarsely ground) 1 1/2 TBS Salt 1 1/2 TBS Dried Basil 1 1/2 TBS Granulated Garlic 4 oz. Chopped Mushrooms 5 oz. Chopped Spinach ( I used frozen) 6 oz. Feta Cheese minced onion ...2 Tbsp 2.5 tsp special meat binder (optional) Spice Slurry..... 3 oz. water used.. use 1 ounce liquid per pound? |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Thanks so much Hoser. Sounds and looks wonderful. What is cbp ingredient in abbreviation .. thanx Ciao Mar.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Sorry Margi...CBP is cracked black pepper...original post will be edited to clarify.
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Hoser,
Cracked Black Pepper ... Truly magnificant sausage recipe. Thanks alot. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Hoser. I had mentioned to Ron that your Greek spinach feta sausages woiuld be phenomenal with ground lamb. Have you ever prepared with ground lamb? Mare.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Not as of yet Margi...that is high up on my list of sausages to be made...a true Greek sausage. I will use lamb for sure, cheese will be either feta or kassari or both...fresh greens are a must as well, and perhaps I can incorporate kalamata olives in some way. As you can tell I'm still very undecided what I'll use, but when it happens it will be posted here for sure.
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Thanks Hoser. This shall be a vacation first sausage project. Tas has provided us with some exemplary details on a Czek Manufacturer Grinder. We may consider borrowing a Farmer friend's for this 1st chapter and research prices on the Czek model. The Vet shall handle this department! Kind regards and thanx for stunner recipe. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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Oh yea, that's a great idea! |
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Mark R
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Mark, I understand that milk fed grass grazed baby lamb has become quite expensive in the USA ... I have a friend in Los Angeles ...
However, none the less, lamb would be perfect for this sausage of HoserĀ“s ...
Off, as it is 1am here ...
Mare.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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The spinach -feta gig with lamb is on the top of my tube steak to-do list Mark. It's just that the price of lamb has been so outrageous around here lately...I'm hoping someone will have it on sale just before Easter, and I'll be able to take a shot at it.
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Hoser, A lady friend of mine mentioned that milk fed baby lamb is so expensive in Los Angeles, California; about $17 - $18 a pound ...
That is on pricey side ... It is 10 Euros - 11 Euros a Kilo here in Spain ... same in Italia more or less; depending where you purchase. We always drive up to Abruzzi for our Easter lamb roast ...
Hopefully, just in time for Easter week, prices shall decrease somewhat ...
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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I just came from the grocery. A bone in leg was $16lb. Strange, I can buy whole lamb for $3.02lb(frozen), just cannot use it all at once. I would love to smoke a whole lamb....but it's just me!
I guess I could butcher it and freeze it. Hmmmm, that's a thought! I generally don't like to re-freeze things buttt. |
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Mark R
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