Feta Sausage Recipes

ROAST SAUSAGE, TOMATO AND FETA

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. Place 12 chipolatas (or 16 if small) in a roasting tin with 1 red onion cut into fine wedges, 400g cherry tomatoes on the vine and a handful of green beans. Season, drizzle with 2 tbsp olive oil, then roast for 20-25 minutes. Remove from the oven and scatter with 150g crumbled feta and a handful of fresh basil leaves. Serve with crusty bread or new potatoes.

MEDITERRANEAN SAUSAGE PASTA RECIPE

Steps:

• Place large pot of water on to boil. You will cook the pasta while preparing the rest.
• Slice the chicken sausages into roughly 1/2 inch pieces.
• Place large deep skillet or dutch oven over medium-high heat. Add the oil, sausages, garlic and oregano. Toss and saute for a minute.
• Add the zest of 1/2 a lemon. Stir it in.
• Now toss in the olives and tomatoes. Stir occasionally while cooking, until the tomatoes are starting to blister and a couple have split. The sausage should be browned by this point as well.
• Dump in the spinach. Mix in. Turn off the stove burner.
• Add the drained pasta and toss well to coat.
• Transfer from pan to serving platter and sprinkle with feta. Serve with fresh ground pepper and wedges of lemon.

ROASTED GARLIC AND FETA CHICKEN SAUSAGE

Steps:

• Preheat oven to 350 degrees. Cut top quarters off of heads of garlic. Place garlic cloves, cut side down, in center of a sheet of aluminum foil and drizzle with olive oil. Seal foil and place directly on oven rack. Cook until cloves are browned and very soft, about 20 minutes. Remove from the oven, let cool for 10 minutes, then squeeze cloves out of the skin into a small bowl.
• Combine garlic, chicken, 1/2 of the feta cheese, shallots, oregano, salt, and pepper in a large bowl. Chill until ready to grind.
• Grind the mixture through a meat grinder, fitted with small die, into a bowl set in ice.
• Using paddle attachment of a standing mixer, mix on low speed for 1 minute. Add remaining feta, vinegar, lemon juice, increase speed to medium, and mix until liquid is incorporated, about 1 minute more.
• Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
• Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160 degrees when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.

ZUCCHINI, SAUSAGE, AND FETA CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Cook pasta in boiling, salted water for 5 minutes. Drain.
• Remove casings from sausage. Heat oil in larege skillet over medium-high heat. Add sausage to pan, stirring to crumble; cooked until browned. Remove sausage from pan, reserving small amount of fat in bottom of skillet. Drain sausage on paper towel. Add zucchini, onion, garlic, and salt and pepper. Saute 8-10 minutes until vegetables are tender and zucchini is beginning to brown, stirring occasionally.
• Whisk broth and flour together in small bowl. Add broth mixture to skillet, cook 1 minute. Combine zucchini mixture, pasta, sausage,and feta cheese in a large bowl; toss well. Spoon into a buttered 11x7" baking dish. Sprinkle evenly with mozarella cheese.
• Bake for 20 minutes or until bubbly and lightly browned.