Chicken Feta Spinach Sausage

Homemade Chicken Feta Spinach SausageIt’s grilling season and what better to throw on the grill than sausages. Being from Wisconsin, we are known for a few things, and one of them is the bratwurst. The brat is really a standard item on any grill in Milwaukee, and commonly found during the tailgates at any sporting event, be it the Milwaukee Brewers or the Green Bay Packers. I am coming out and saying that I love brats. While living in Dallas, Texas, you could not even find a brat at a grocery store, so it was good to move back and get some really good brats. Being home to Johnsonville, Klement’s, and Usinger’s, you are sure to find a great brat while in Wisconsin.

For some time now I have been making my own sausage for some time now, and it has a lot of Asian flavors. My wife tends to like them but one thing is for certain, her favorite specialty sausage is the chicken feta spinach sausage. As I often frequent Pick-n-Save for these types of specialty sausages, I thought what the heck, I am going to make my own, and make them better! So after a recent sampling and careful investigation of these sausages, I took some time and made my own. If you are looking to impress at your next bbq, and have a food grinder and sausage stuffer, then this recipe is right up your alley.


  • 7 lbs of boneless, skinless chicken (I used roughly 5 lbs of thighs, 2 lbs breasts), ground
  • 1 bunch of fresh spinach, cleaned and stems removed, finely chopped
  • 10 oz crumbled feta cheese
  • 2 tbsp salt
  • 3 tbsp white pepper
  • 3 tbsp dried majoram
  • Casings, cleaned and rinsed

If you do not have a food grinder, get your chicken ground up at your local butcher. I have my own grinder, so I cut all of my chicken into strips and fed them through my grinder. Add your chicken to a large bowl and mix in your spices, cheese, and spinach, and combine really well.

What I recommend you do now is to take a little bit and cook it in a skillet to taste for flavors. If it needs more spice, add some.  Get your flavors right before you begin to stuff your sausages. Once you have perfected your flavors, it’s time to get stuffing. Prepare and lube your stuffer. I use a KitchenAid appliance with the proper attachments. This works well, however it does take a bit of time.  Take about three feet of your casing and feed it onto the stuffer, tying a knot at the end. Slowly add in your chicken mixture, andwork out any air pockets that seem to go through into the casing. Stuff the sausage to your desired length, and continue this process until all the sausage has been stuffed. Spin sausage to make a good sealed ‘twist’, clip with a scissors, and store them in ziplock bags to store in the freezer for later use.

The seven pounds of chicken made about 19 brats, and saved me about $10.00 in the process. Was it worth it? Not sure, but my wife states they are spot on and now she has a surplus of them. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

16 thoughts to “Chicken Feta Spinach Sausage”

  1. I found this site through foodgawker,it’s one of a few thats gone into my faves.No endless restaurant reviews or “look at my kids on the beach” type stuff to plough through, just loads of recipes for food an ordinary kitchen slave like me loves to turn out for myself and “he who must be obeyed” (oh yeah?). Congratulations!!

    1. I have not made this recipe, but have made chicken sausages in the past. I always ground the skins with the chicken, the skins add a lot of fat and will help keep your sausages more moist.

    2. Try adding some chicken skin. I know it doesn’t sound really appealing but if they were dry then they need more fat. Sausages generally need to have 20 to 25% fat

  2. great recipe- I added 4 tbs minced garlic, 1 tbs onion powder, 1 tbs basil, 1 tbs fresh ground corriander, and 3 chicken boulions mixed in 1 cup water.
    Wisk all spices into the cooled broth mixture, and pour over diced chicken. Mix well and let sit for 24 hours. Stir in feta and run through grinder and stuff casings. Made great links and patties.

  3. I just got started in making my own sausage, and will try this one for sure next. My grinder and stuffer is an attachment from my Kitchen Aid mixer and so far works GREAT!

  4. This sausage was wonderful, with no changes to the recipe. I did not put it in casings. I will freeze some to put on pizza. I will make some into patties. In the morning I will have my daughters over and cook it with fresh mushrooms and add eggs. The list of ways that I plan to cook this goes on and on.

  5. How would this recipe change if I preferred to use pork instead of chicken? Would the spices and / or amounts change as well?

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