Waring MG105 Instruction Book page 10

Chicken, Feta & Spinach Sausage
Makes 5 pounds of sausage
3 pounds boneless, skinless chicken thighs
1 pound boneless, skinless chicken breast
8 ounces crumbled feta cheese
4 garlic cloves, peeled and minced
1 tablespoon oregano
2 teaspoons basil
1 teaspoon chopped lemon zest
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
4 ounces fresh spinach, shredded/chopped
Remove gristle, cartilage and large amounts of excess fat from the
chicken, and cut into 1-inch cubes. Place chicken in a large bowl. Add
feta cheese, garlic, oregano, basil, lemon zest, salt, pepper, and
pepper flakes. Stir to combine. Mixture can be ground immediately, or
covered and refrigerated for up to 24 hours for a more intense flavor.
Just before grinding, stir shredded spinach into chicken mixture.
Assemble Waring Pro
grind chicken mixture. Meat may be stuffed into prepared casings or
shaped into patties for cooking. Fresh sausage should be cooked
within 24 hours or double-wrapped and frozen. Cook thoroughly before
serving – internal temperature should register 170°F when tested with
an instant-read thermometer.
Calories 213 (46% from fat) • carb. 1g • pro. 27g • fat 11g • sat. fat 4g
Makes 4 pounds of sausage
4 pounds pork butt
6 garlic cloves, peeled and minced
¼ cup Italian parsley leaves, packed
1½ tablespoons fennel seeds, crushed
½ tablespoon oregano
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
RECIPES
Meat Grinder with the medium cutting plate and
®
Nutritional information per 4-oz. serving:
chol. 94mg • sod. 341mg • calc. 81mg • fiber 0g
Italian Fennel Sausage
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