Roasted Garlic and Feta Chicken Sausage
Roasted Garlic and Feta Chicken Sausage could be just the gluten free recipe you've been looking for. This recipe serves 12. For $6.66 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 698 calories, 42g of protein, and 14g of fat. This recipe from Serious Eats requires black pepper, feta cheese, tofu skin, and garlic. Many people really liked this main course. 155 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 2 hours. With a spoonacular score of 58%, this dish is good. Users who liked this recipe also liked Garlic Zucchini Spaghetti with Italian Chicken Sausage, Tomatoes, Basil and Roasted Potatoes, Lamb Sausage Patties with Fresh Mint, Feta, and Garlic, and Roasted Broccoli with Garlic and Feta.
Servings: 12
Ingredients:
1 tablespoon freshly ground black pepper
10 ounces feta cheese, crumbled, divided
Type of fire: Direct
3 small heads garlic
Grill heat: medium-high
2 tablespoons juice from 1 to 2 lemons, chilled
2 tablespoons kosher salt
Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed
1 tablespoon olive oil
2 tablespoons finely chopped fresh oregano
2 tablespoons red wine vinegar, chilled
1/4 cup finely chopped shallots
4 pounds pounds skin on, boneless chicken thighs, cubed
Equipment:
oven
aluminum foil
bowl
meat grinder
frying pan
kitchen thermometer
grill
Cooking instruction summary:
Procedures 1 Preheat oven to 350°F. Cut top quarters off of heads of garlic. Place garlic cloves, cut side down, in center of a sheet of aluminum foil and drizzle with olive oil. Seal foil and place directly on oven rack. Cook until cloves are browned and very soft, about 20 minutes. Remove from the oven, let cool for 10 minutes, then squeeze cloves out of the skin into a small bowl. 2 Combine garlic, chicken, 1/2 of the feta cheese, shallots, oregano, salt, and pepper in a large bowl. Chill until ready to grind. 3 Grind the mixture through a meat grinder, fitted with small die, into a bowl set in ice. 4 Using paddle attachment of a standing mixer, mix on low speed for 1 minute. Add remaining feta, vinegar, lemon juice, increase speed to medium, and mix until liquid is incorporated, about 1 minute more. 5 Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary. 6 Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook. 7 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160°F when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.
Step by step:
1. 1
2. Preheat oven to 350°F.
3. Cut top quarters off of heads of garlic.
4. Place garlic cloves, cut side down, in center of a sheet of aluminum foil and drizzle with olive oil. Seal foil and place directly on oven rack. Cook until cloves are browned and very soft, about 20 minutes.
5. Remove from the oven, let cool for 10 minutes, then squeeze cloves out of the skin into a small bowl.
6. 2
7. Combine garlic, chicken, 1/2 of the feta cheese, shallots, oregano, salt, and pepper in a large bowl. Chill until ready to grind.
8. 3
9. Grind the mixture through a meat grinder, fitted with small die, into a bowl set in ice.
10. 4
11. Using paddle attachment of a standing mixer, mix on low speed for 1 minute.
12. Add remaining feta, vinegar, lemon juice, increase speed to medium, and mix until liquid is incorporated, about 1 minute more.
13. 5
14. Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
15. 6
16. Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook.
17. 7
18. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160°F when an instant read thermometer is inserted in middle of link.
19. Remove from grill, let rest for 5 minutes, and serve.
Nutrition Information:
covered percent of daily need
