Fetasausage Recipes

CHICKEN AND FETA SAUSAGE

Chicken and Feta Sausage image

Provided by Michael Symon : Food Network

Time 1h45m

Yield 15 six-inch links

Number Of Ingredients 14

Ingredients

2 pounds skinless, boneless chicken thighs, cubed
1 pound pork fatback, cubed
1 tablespoon coriander seeds, toasted and ground
2 cloves garlic, minced
1/4 cup chopped fresh mint
Finely grated zest of 3 lemons
Kosher salt
1/2 cup crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for serving
1/4 cup white wine, chilled
1 8-foot hog casing, soaked in water 30 minutes and then flushed with water
Sliced tomatoes, for serving
Chopped fresh parsley, for serving
Freshly ground pepper

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.

ITALIAN SAUSAGE WITH ARTICHOKES AND FETA

Italian Sausage with Artichokes and Feta image

To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound bulk Italian sausage
1 small red onion, finely chopped
1 garlic clove, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1/2 cup tomato sauce
1/4 cup dry red wine or chicken broth
1/2 teaspoon Italian seasoning
1/2 cup crumbled feta cheese
Hot cooked gemelli or spiral pasta
Minced fresh parsley, optional

Steps:

In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 435 calories, Fat 35g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1149mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

GREEK SAUSAGE: SHEFTALIA

Greek Sausage: Sheftalia image

Nice change to eat at a barbecue. Crispy seasoned sausages with a nice flavor. Eat in a pita with chopped tomato, parsley, onion, cucumber, and tahini. Add plenty of lemon. Yummy.

Provided by GRACE

Categories World Cuisine Recipes European Greek

Time 2h

Yield 3

Number Of Ingredients 7

Ingredients

1 pound ground pork
1 large onion, finely chopped
½ cup finely chopped fresh parsley
1 pinch salt and pepper to taste
1 tablespoon vinegar
½ pound caul fat
10 skewers

Steps:

In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper.
Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages.
Prepare a charcoal grill for high heat. Place sausages onto skewers.
Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.

Nutrition Facts : Calories 1069.9 calories, Carbohydrate 5.7 g, Cholesterol 160.4 mg, Fat 103.4 g, Fiber 1 g, Protein 27.7 g, SaturatedFat 51.5 g, Sodium 97.1 mg, Sugar 2.5 g

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