Keep your ingredients at 38-40°F/3.3-4.4°C (almost frozen) for easier cutting and grinding. Cut the chicken breasts and thighs into 1-inch (2.54 cm) cubes (or smaller). In a large bowl, place the chicken, feta, tomatoes, garlic, oregano, basil, lemon zest, salt, pepper, and red pepper flakes. Stir to combine.. Directions. Grind cold chicken in meat grinder or food processor with spinach and butter. Mix in the rest of the ingredients in, leaving cheese for last. Form into patties, stuff casings or use for filling. Freeze for up to 3 months if desired.
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Take a large skillet, heat the butter or olive oil (whichever you are using), and add chopped garlic and onions, sauté for 2-3 minutes. Add in the already cooked feta chicken sausages and cook for 4-5 minutes. Toss in the rosemary, tomatoes, fettuccine, spinach, and cheeses. Let it cook for 5 minutes.. 1/4 cup (5g) chopped fresh basil. 1 teaspoon dried oregano. 8 ounces (225g) penne pasta. 1 1/2 tablespoons olive oil. 1 pound (450g) chicken sausage, cut into bite-sized pieces. 4 to 6 cups (100 to 150g) baby spinach. 1 1/2 cups (140g) shredded mozzarella cheese. Chopped parsley, to garnish.
