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Spinach-feta chicken sausage, and that's just one

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got14u View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Topic: Spinach-feta chicken sausage, and that's just one
    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.
Jerod

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 21 July 2011 at 02:13
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!
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 21 July 2011 at 06:57
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.
Jerod

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 21 July 2011 at 13:52
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote dla69 Quote  Post ReplyReply Direct Link To This Post Posted: 31 July 2011 at 14:46
That looks great. 

Where can I find the recipe for the spinach-feta sausage?

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 31 July 2011 at 17:29
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote woodywoodduck Quote  Post ReplyReply Direct Link To This Post Posted: 22 August 2011 at 12:26
Originally posted by got14u got14u wrote:

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.
Where is the Spinach and Feta Cheese in the Recipe? Confused Also is the oats, like Quacker oats or some other kind?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2011 at 17:15
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 28 September 2011 at 03:27
Originally posted by TasunkaWitko TasunkaWitko wrote:

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!

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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