The spinach must be squeezed extremely dry or it can weaken the sausage bind.
Ingredients
1 1/2pounds boneless, skinless chicken thighs
1/2pound boneless, skinless chicken breast
22grams kosher salt
2teaspoons freshly ground black pepper
1 1/2teaspoons dried oregano
1teaspoon granulated garlic
1/2teaspoon ground coriander
1/4teaspoon ground nutmeg
Finely grated zest of 1 lemon
1/4cup chopped fresh dill
1/4cup chopped fresh parsley
1/2cup cooked chopped spinach, squeezed very dry
4ounces feta, cold and crumbled
1/3cup ice-cold water
1tablespoon olive oil
Hog casings, optional
Instructions
1
Mix the chicken with the salt, pepper, oregano, garlic, coriander and nutmeg.
2
Chill and grind.
3
Add the ice water, olive oil and lemon zest.
4
Mix until the meat is sticky and cohesive.
5
Gently fold in the dill, parsley, spinach and feta.
6
Cook a test patty before adding any additional salt.
7
Stuff carefully into casings or form into patties.
8
Important Handling NoteKeep the feta in small pieces rather than mashing it into the meat. Distinct pockets of feta will give you better flavor and a more attractive sliced sausage.
