Homemade Chicken and Spinach Sausage: A Chef’s Secret

I’ll never forget the first time I tasted truly homemade sausage. It wasn’t in some fancy restaurant, but at my grandfather’s farm. He’d raise chickens, and nothing went to waste. He taught me the satisfaction of transforming humble ingredients into something extraordinary, the simple joy of flavors melding together. This Chicken and Spinach Sausage recipe brings me right back to those days – fresh, wholesome, and bursting with the taste of home. It’s a surprisingly simple recipe that delivers incredible flavor, and I’m excited to share my take on it.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: Varies (depending on cooking method)
• Total Time: 1 hour 30 minutes (including refrigeration)
• Yields: 8 sausage links (approximate)
• Serves: 8
• Dietary Type: High Protein

Ingredients

• 4 ½ lbs chicken thighs, boneless, skin on
• 7-10 ounces fresh spinach (1 bag), roughly chopped
• 5 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 4 cloves garlic, chopped

Equipment Needed

• Large mixing bowl
• Knife and cutting board
• Meat grinder (coarse grinding plate)
• Sausage stuffer (optional, for sausage links)
• Pork casings (optional, for sausage links)

Instructions

1. Begin by preparing the chicken thighs. Remove the bones but keep the skin on as it helps to add moisture and flavor. Cut the chicken into approximately 1-inch dices and place them in a large mixing bowl.
2. Next, prepare the garlic. Chop the garlic finely and add it to the bowl with the chicken.
3. Add the remaining spices: salt, ground black pepper, dried sage, and dried thyme.
4. Thoroughly stir all the ingredients together in the bowl, ensuring that the chicken is evenly coated with the spices.
5. Refrigerate the mixture for at least one hour to allow the flavors to meld and the chicken to firm up slightly. This will also make it easier to grind.
6. While the chicken is chilling, roughly chop the fresh spinach. Once the chicken mixture has chilled, combine the spinach with the other ingredients in the bowl.
7. Grind the entire contents of the bowl through a coarse grinder. If you don’t have a meat grinder, you can use a food processor, but be careful not to over-process it into a paste. You want a coarse, sausage-like texture.
8. After grinding, mix the sausage by hand for a couple of minutes to ensure even distribution of the spinach and spices.
9. At this point, you have several options:
   • Keep the mixture as bulk sausage, perfect for breakfast scrambles or pasta dishes.
   • Form the mixture into patties for burgers or sandwiches.
   • Stuff the mixture into pork casings to create traditional sausage links. If you choose to stuff casings, follow the manufacturer’s instructions for your sausage stuffer.
10. Cook the sausage within 2-3 days of making it, or freeze it for up to 4 months.

Expert Tips & Tricks

• Don’t skimp on the chilling time. Allowing the mixture to chill properly helps the fat solidify, which results in a better texture after grinding.
• Keep everything cold! Cold ingredients grind more cleanly and prevent the fat from smearing.
• For extra flavor, consider adding a pinch of red pepper flakes or a splash of Worcestershire sauce to the mixture.
• If you’re using pork casings, soak them in warm water for at least 30 minutes before stuffing to make them more pliable.
• To test for seasoning, cook a small patty of the sausage mixture before stuffing or making patties. Adjust the seasoning as needed.

Serving & Storage Suggestions

Serve the Chicken and Spinach Sausage in a variety of ways. It’s fantastic pan-fried and served alongside eggs for breakfast. Crumble it into pasta sauces for a hearty and flavorful meal. Grill the sausage links and serve them on buns with your favorite toppings. It’s also great in Alfredo sauce!

Store uncooked sausage in the refrigerator for up to 2-3 days. For longer storage, freeze the sausage in airtight containers or freezer bags for up to 4 months. To thaw, place the sausage in the refrigerator overnight.

To reheat cooked sausage, pan-fry it over medium heat until heated through, or microwave it on high for 1-2 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550.8 kcal	N/A
Calories from Fat	352 g	64%
Total Fat	39.2 g	60%
Saturated Fat	11.3 g	56%
Cholesterol	214.9 mg	71%
Sodium	1670.1 mg	69%
Total Carbohydrate	2 g	0%
Dietary Fiber	0.9 g	3%
Sugars	0.1 g	0%
Protein	45.2 g	90%

Variations & Substitutions

• For a leaner sausage, use chicken breast instead of chicken thighs, but be aware that it may result in a drier sausage. Adding a tablespoon or two of olive oil can help to compensate.
• Add other vegetables: Consider adding finely diced bell peppers, onions, or mushrooms to the sausage mixture for extra flavor and nutrients.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Change the herbs: Experiment with different herbs such as rosemary, oregano, or basil to create your own unique flavor profile.
• Gluten Free: This recipe is naturally gluten free. Make sure the sausage is served with gluten free options (such as eggs or vegetables).

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?

A: Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess water before adding it to the sausage mixture.

Q: How can I tell if the sausage is cooked through?

A: The internal temperature of the sausage should reach 165°F (74°C). Use a meat thermometer to check for doneness.

Q: My sausage is dry. What did I do wrong?

A: Overcooking is the most common cause of dry sausage. Chicken breast can also result in dryer sausage. Be sure to cook the sausage to the correct internal temperature, and consider adding a little extra fat to the mixture next time.

Q: Can I make this sausage ahead of time?

A: Yes, you can make the sausage mixture ahead of time and store it in the refrigerator for up to 2 days before cooking.

Q: Can I grill these sausages?

A: Yes, but be sure to cook them over medium heat to prevent them from burning. Also, if you have stuffed the sausage into casings be careful not to pierce the casing as this can cause it to dry out.

Final Thoughts

This Chicken and Spinach Sausage recipe is more than just a meal; it’s a testament to the joy of homemade food and the flavors of simple, fresh ingredients. I encourage you to try this recipe and make it your own, experimenting with different herbs and spices to create a flavor profile that suits your taste. Don’t be afraid to get creative in the kitchen! If you have any feedback or recommendations, please share them; happy cooking!