<![CDATA[Greek Chicken Sausages]]>Making ~6lbs today. I kind of made this up, here is what I have:
2,500g boneless, skinless chicken thighs
390g back fat
50g Salt
290g sun dried tomatoes
140g peperoncini
6g white pepper
5g oregano
3 cloves of garlic
145 g SPC for binding (I don’t have carrot fiber on hand)
Feta cheese broken into crumbles
~ 250 - 300ml cold water

Will mix all but cheese water and run through 3/8 plate, then mix with water until nice and tacky. Add cheese to blend and stuff in 32-36mm hog casings.

]]>https://waltonsdev.nodebb.com/topic/2111/greek-chicken-sausagesRSS for NodeThu, 10 Sep 2026 23:44:14 GMTMon, 17 Feb 2020 18:02:20 GMT60<![CDATA[Reply to Greek Chicken Sausages on Tue, 18 Feb 2020 03:41:46 GMT]]>That probably will taste very good. I have made Italian sausage a bunch of times because his wife doesn’t eat pork. Never added pork fat and it is still pretty awesome. Thighs are juicy as is. Pork fat couldn’t mess it up IMHO!

]]>https://waltonsdev.nodebb.com/post/13328https://waltonsdev.nodebb.com/post/13328Tue, 18 Feb 2020 03:41:46 GMT<![CDATA[Reply to Greek Chicken Sausages on Tue, 18 Feb 2020 00:22:39 GMT]]>That sounds good. I been wanting to try some chicken sausage/brats. Just trying to find the time.

]]>https://waltonsdev.nodebb.com/post/13321https://waltonsdev.nodebb.com/post/13321Tue, 18 Feb 2020 00:22:39 GMT