Chicken and Feta Sausage Recipe

• Level: Easy
• Yield: 15 six-inch links
• Nutritional Analysis Per Serving
  Serving Size: 1 of 15 servings
  Calories: 417 | Total Fat: 37g | Saturated Fat: 11g | Carbohydrates: 3g | Dietary Fiber: 1g | Sugar: 1g | Protein: 17g | Cholesterol: 735mg | Sodium: 356mg
• Total time: 1 hr 45 min
• Prep time: 1 hr 30 min
• Cook time: 15 min

• 2 pounds boneless, skinless chicken thighs, cut into cubes
• 1 pound pork fatback, cut into cubes
• 1 tablespoon coriander seeds, toasted and ground
• 2 cloves garlic, minced
• 1/4 cup fresh mint, chopped
• Finely grated zest of 3 lemons
• 2 tablespoons kosher salt
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil, plus extra for serving
• 1/4 cup chilled white wine
• 1 hog casing (8-foot), soaked for 30 minutes and rinsed
• Sliced tomatoes, for serving
• Chopped fresh parsley, for serving
• Freshly ground black pepper

Instructions

Ready to craft homemade sausages bursting with bright Mediterranean flavors? This easy recipe delivers juicy, feta-flecked links perfect for grillingfollow these steps for mouthwatering results that will impress every bite!

1. In a large bowl, combine the chicken, pork fatback, coriander, garlic, mint, lemon zest, and 2 tablespoons kosher salt. Transfer to a zip-top bag and refrigerate overnight to infuse deep flavors.
2. Chill your meat grinder parts, stand mixer bowl, paddle, and sausage stuffer in the freezer for at least 30 minutes before grinding.
3. Grind the chilled meat mixture through the small die into the mixer bowl. Refrigerate for 30 minutes, then mix in feta, olive oil, and wine using the paddle on medium speed until emulsified and sticky. Keep cold until stuffing.
4. Stuff into the prepared hog casing (see below), then refrigerate sausages overnight for peak flavor.
5. Prick sausages to release air, then grill over medium heat to 160F internal temperature (10-12 minutes). Or pan-fry/broil. Serve with olive oil-drizzled sliced tomatoes, parsley, salt, and pepper for a fresh, vibrant side.

How to Stuff Sausage

Master the art of perfect links with this foolproof methodyour homemade sausages will be plump, evenly filled, and ready to shine!

1. Spoon mixture into the stuffer canister; grease the nozzle. Slide casing onto nozzle, bunching it back to the base.
2. Pull 3 inches of casing off; crank to push 1 inch of meat in.
3. Remove trapped air, then tie the end tightly with twine or a knot.
4. Fill with 5 more inches of meat, sliding casing gentlysausage should dent under thumb pressure.
5. Twist into 6-inch links; repeat.
6. Expel air, tie off end. Refrigerate up to 2 days. Cook linked or separated.

Photograph by Kat Teutsch

Courtesy of Recipe Iseasy Magazine