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Spinach-feta chicken sausage, and that's just one |
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Posted: 20 July 2011 at 21:59 |
Decided to make 10lbs of chicken sausage today…This is my second batch of Ken’s spinach / feta sausage and also my second of what we dubbed the Friday’s chile sausage. Both are great and came out even better this time, the only change I did to Ken’s was add a squeeze of lemon to it, I didn’t have anymore zest so I did without. Here are the pics nothing to fancy tonight but wanted to share, thanks for lookin. I usually roast them over the grill but didn’t have time tonight. Most of the fixins for the Friday special Friday’s once through the grinder Ken’s spinach/feta ready for the stuffer the Bodie linking them up All linked and ready for a rest Just on the wanna-be weber with a chunk of pee-can Getting some color now, almost ready for the hot side All done and no fancy pics tonight. Friday’s chicken chile recipe (I may add some more chile powder and paprika for some color next time) Friday Chile Chicken Sausage 5lb boneless/skinless Chicken breast 2 roasted jalapenos – diced 2 Anaheim peppers roasted, peeled and diced ½ habanera pepper 4 garlic cloves chopped ½ small to medium onion Zest of 1 lime Juice of 1 lime 1 TBSP kosher salt 1 TBSP black pepper 1 tsp chili powder 2/3 tsp cumin ¾ Cup oats Grind all through with chicken and stuff.
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Jerod
Life's hard, it's even harder when your stupid. |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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That is some fine looking sausage there my friend! I made Ken's feta recipe with a tweak or two myself and it was terrific. I'd make a batch with the chilis as well, but I'm not sure Mrs. Hoser could handle it.
Great job Jerod!
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Go ahead...play with your food!
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got14u
Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341 |
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Dave the heat level is very mild on these with just omitting the habenaro...I didn't have one for this batch anyways. Me and the wife are going to crank up the heat on the next batch tho. As for this one the heat is very low.
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Jerod
Life's hard, it's even harder when your stupid. |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Actually, that makes a lot of sense Jerod...if the japs are roasted we all know that mellows them out quite a bit. I have some growing, so when they are ready I might just turn out a batch myself.
I'll definitely be doing more of Ken's recipe with the white wine and onion addition.
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Go ahead...play with your food!
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dla69
Cook's Assistant Joined: 04 January 2011 Status: Offline Points: 40 |
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That looks great.
Where can I find the recipe for the 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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Here's Ken's original recipe...look around ...some folks have tweaked it a bit and come up with interesting variations, but Ken's original is a sure-fire winner. Enjoy!
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Go ahead...play with your food!
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woodywoodduck
Cook Joined: 15 September 2010 Location: Harrisburg PA Status: Offline Points: 146 |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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mark - i could be wrong, but i think jerod's recipe above is a variation (and pretty darn good-looking, too!) on the original in the original post. click on hoser's link above for the recipe using spinach and feta.
i think i can answer the question about the oats. i've used oats as a filler/binder for sausage-type stuff, so i am guessing that it is the same here. in this case, just plain old quaker oats work like a charm!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I did not use oats in my version of Ken's recipe, but I did use a couple of teaspoon of special meat binder, which performed flawlessly....I'm a fan of oats as well so I guess it's just personal choice on what you want to use.
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Go ahead...play with your food!
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