Spinach Feta Chicken Sausage Seasoning, 5 oz.

Spinach Feta Chicken Sausage Seasoning

Our Spinach Feta Chicken Sausage Seasoning brings a bright, Greek-inspired profile to homemade chicken sausage. Ground oregano, garlic, and onion carry the herb backbone, with black and red pepper adding gentle warmth — the classic spinach and feta chicken sausage flavor you'd expect from a good deli case, made in your own kitchen.

One 5 oz. packet seasons 10 lbs. of ground meat. It's built for chicken but works just as well with turkey, pork, or wild game, whether you're making links, patties, snack sticks, or hot dogs.

Please note: feta cheese and spinach are not included. Both are fresh ingredients you add yourself when mixing — the recipe below tells you how much of each. There's no substitute for fresh here, and no additional salt is needed.

Features

• Seasons 10 lbs. of ground meat per 5 oz. packet
• Greek-inspired blend — oregano, garlic, onion, black and red pepper
• Works with chicken, turkey, pork, or wild game
• Suitable for fresh links, patties, snack sticks and hot dogs
• No additional salt required
• Full recipe and mixing instructions printed on the package

10 lb. Spinach Feta Chicken Sausage Recipe

• 10 lbs. chicken — 5 lbs. breast, 5 lbs. thighs
• 1 cup (8 oz.) ice-cold water
• 10 cups fresh spinach
• 5 cups crumbled feta cheese
• 5 oz. Spinach Feta Chicken Sausage Seasoning (one packet)

Instructions

• Mix the entire seasoning packet into 10 lbs. of ground meat, adding the ice-cold water while mixing to distribute the flavor evenly.
• Add the spinach and mix gently until distributed throughout.
• Fold in the crumbled feta last, working gently so the cheese keeps its shape.
• Stuff into natural casings — 20-22mm sheep for snack sticks, 24-26mm sheep for hot dogs, or 29-32mm hog for brat-sized links. Skip stuffing entirely if you're making patties.
• Refrigerate overnight so the spices absorb into the meat.
• Grill or pan-fry. Prick the casings before cooking to prevent bursting.

Caution: cheese inside the sausage can be extremely hot immediately after cooking. Let links rest before serving.

Ingredients

Salt, onion powder, garlic powder, ground oregano, black pepper, red pepper.

Storage

Store in a cool, dry place.