Homemade Chicken And Spinach Sausage Food

SAUSAGE-SPINACH PASTA SUPPER

Steps:

• In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until sausage is browned; drain. , Add broth; bring to a boil. Add pasta; cook for 3 minutes, stirring frequently. Gradually add spinach. Cook and stir for 2-3 minutes or until pasta is tender and spinach is wilted. In a small bowl, combine flour, pepper and cream until smooth; stir into pasta mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

HOW TO MAKE YOUR OWN HOMEMADE CHICKEN SAUSAGE

Steps:

• Start by preparing the casings. For natural casings, soak in a clear, warm water for at least an hour. This should make the casing more pliable.
• Cut all the chicken meat into small pieces, or about an inch in size. Cut the chicken including the skin. Then pass the meat through the disk of the meat grinder.
• Add all the spices to the chicken broth. Mix them well.
• Add the broth and spice combination to the ground meat. Mix it by hand.
• Grind the meat again but this time using the fine plate.
• Stuff the meat into the natural casings. It's really up to you which type of casing you would use. But if you're a beginner, I would suggest you use smaller casings as these can be easier to deal with.
• Attach the sausage stuffer tube to the funnel of the meat grinder. Gather one end of the casing into the nozzle of the sausage stuffer. Make sure that the casing is not twisted.
• Switch on the sausage stuffer. Use low speed until you get used to it.
• Knot the other end of the casing tightly once there is about 2 inches left dangling.
• Tip: Fill the casing with enough meat so that you won't end up with loose sausage links. You should also prick the casing to remove the air.
• Refrigerate the sausage links. Ideally, you should be consuming them within 3 days. But if you plan to use them beyond that period, freeze the sausage. The food should be safe to consume for up to four months.

CHICKEN SAUSAGE AND SPINACH SALAD

Steps:

• Heat sausage as directed on package. Mix vinegar, sugar and pepper sauce until blended.
• Cook and stir bacon in large skillet on medium heat 2 min. or until heated through. Remove from skillet; set aside. Add peppers and onions to same skillet; cook and stir 2 to 3 min. or until crisp-tender. Remove from heat; stir in vinegar mixture.
• Slice sausage. Place spinach on 4 serving plates. Top with sliced sausage and vegetable mixture. Sprinkle with bacon.

CHICKEN AND FETA SAUSAGE

Steps:

• 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.
• 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.
• 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.
• Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
• 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.

CHICKEN SAUSAGE WITH SPINACH

Steps:

• Slice sausage and saute until browned. (Note: I used precooked sausage with roasted garlic and mozzarella filling).
• Remove sausage from the pan, add drizzle of olive oil and saute garlic and onion until translucent.
• Add mushrooms and cook until they release their liquid.
• Add cherry tomatoes and cook for 5 minutes, or until they start to burst. Mash with potato masher.
• Return sausage slices to the pan, and bring to a boil.
• Reduce heat and simmer for 10 minutes, or until sauce starts to thicken.
• Add spinach, and cook until they wilt.
• Serve over pasta, rice or polenta.

HOMEMADE CHICKEN AND SPINACH SAUSAGE

Steps:

• Remove the bones from the chicken thighs, leave the fat on.
• Cut into 1" dices into a bowl.
• Chop garlic and add to the chicken.
• Add remaining spices.
• Stir all ingredients in the bowl then refrigerate for at least an hour.
• Course Chop Spinach and mix with the other ingredients.
• Grind the enitre contents through a course grinder.
• After grinding the sausage by hand for a couple of minutes.
• At this point you can either keep as bulk sausage, make patties or stuff into pork casings.
• Can be served by itself or in a spaghetti or Alfredo sause.
• Cook within 2-3 days or freeze for up ot 4 months.