Homemade Chicken and Feta Sausage
Votes: 2
Time: 1 hour 45 minutes
Complexity: easily
Quantity: 15 pcs. (15 cm) sausages
Complexity: easily
Quantity: 15 pcs. (15 cm) sausages
Homemade chicken and feta sausage - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g chicken thighs, boneless and skinless, cut into cubes
- 450 g pork fat, cut into cubes
- 1 tbsp coriander seeds, toasted and ground
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh mint
- Finely grated zest of 3 lemons
- 1/2 cup crumbled cheese feta
- 1/4 cup olive oil, plus more for serving
- 1/4 cup white wine, frozen
- 2.4 m of pork casing, soak in water for 30 minutes, then rinse inside with water
- Slice the tomatoes for serving.
- Chopped fresh parsley, for serving
- Coarse salt and freshly ground pepper
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Recipes with similar ingredients: chicken thighs, pork fat, coriander, garlic, mint, lemon zest, feta cheese, white wine, pork casings, tomatoes, parsley
Cooking the dish according to the recipe:
- In a large bowl, combine the chicken, pork fat, coriander, garlic, mint, lemon zest, and 2 tablespoons of salt. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.
- 30 minutes before cooking, place all tools (including the meat grinder parts, stand mixer bowl, spatula attachment, and sausage stuffer parts) in the freezer.
- Fit a perforated disc with small holes into a meat grinder and mince the marinated meat into a chilled mixer bowl. Cool for 30 minutes, then return to the mixer. Add the feta cheese, olive oil, and wine and blend at medium speed.
- Stuff the casing with sausage meat and refrigerate overnight.
- Before cooking, pierce each sausage several times with a fork. Cook at medium heat for 10-12 minutes. Check for doneness with a thermometer inserted into the center; the thermometer should read 70°C.
- Drizzle the tomatoes with olive oil, sprinkle with parsley, salt, and pepper. Serve the sausage with tomatoes.
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