Chicken And Feta Sausage Recipe

Name: Chicken And Feta Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds skinless, boneless chicken thighs, cubed; 1 pound pork fatback, cubed; 1 tablespoon coriander seeds, toasted and ground; 2 cloves garlic, minced; 1/4 cup chopped fresh mint; Finely grated zest of 3 lemons; Kosher salt; 1/2 cup crumbled feta cheese; 1/4 cup extra-virgin olive oil, plus more for serving; 1/4 cup white wine, chilled; 1 8-foot hog casing, soaked in water 30 minutes and then flushed with water; Sliced tomatoes, for serving; Chopped fresh parsley, for serving; Freshly ground pepper

Servings: persons

2 pounds skinless, boneless chicken thighs, cubed
1 pound pork fatback, cubed
1 tablespoon coriander seeds, toasted and ground
2 cloves garlic, minced
1/4 cup chopped fresh mint
Finely grated zest of 3 lemons
Kosher salt
1/2 cup crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for serving
1/4 cup white wine, chilled
1 8-foot hog casing, soaked in water 30 minutes and then flushed with water
Sliced tomatoes, for serving
Chopped fresh parsley, for serving
Freshly ground pepper

1
Combine the chicken, pork fatback, coriander, garlic, mint, lemon zest and 2 tablespoons salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
2
At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
3
Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the feta, olive oil and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
4
Stuff the sausages and, for best results, refrigerate overnight.
5
Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Drizzle the tomatoes with olive oil, sprinkle with parsley and season with salt and pepper. Serve the sausages with the tomato salad.

867

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds skinless, boneless chicken thighs, cubed, 1 pound pork fatback, cubed, 1 tablespoon coriander seeds, toasted and ground, 2 cloves garlic, minced, and more.

Yes, Chicken And Feta Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Feta Sausage

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