Decided to make 10lbs of chicken sausage today…This is my second batch of Ken’s spinach / feta sausage and also my second of what we dubbed the Friday’s chile sausage. Both are great and came out even better this time, the only change I did to Ken’s was add a squeeze of lemon to it, I didn’t have anymore zest so I did without. Here are the pics nothing to fancy tonight but wanted to share, thanks for lookin.
I usually roast them over the grill but didn’t have time tonight.
Most of the fixins for the Friday special
Friday’s once through the grinder
Ken’s spinach/feta ready for the stuffer
the Bodie linking them up
All linked and ready for a rest
Just on the wanna-be weber with a chunk of pee-can
Getting some color now, almost ready for the hot side
All done and no fancy pics tonight.
Friday’s chicken chile recipe (I may add some more chile powder and paprika for some color next time)
Friday Chile Chicken Sausage
5lb boneless/skinless Chicken breast
2 roasted jalapenos – diced
2 Anaheim peppers roasted, peeled and diced
½ habanera pepper
4 garlic cloves chopped
½ small to medium onion
Zest of 1 lime
Juice of 1 lime
1 TBSP kosher salt
1 TBSP black pepper
1 tsp chili powder
2/3 tsp cumin
¾ Cup oats
Grind all through with chicken and stuff.
