 by our water cooking channel and I'm Darren and today we're gonna make some chicken feta spinach sausage homemade I'm gonna grind this all up myself and what I've got here I've got some boneless skinless chicken thighs and I got some chicken breast we're gonna make about five pounds of sausage today so I'm gonna make it probably about 60 to 70% thighs and the rest breast because I want some of that fat from the thighs in there so I want most of that in there so it's about 60 probably 60 40 split between the thighs and the tail what I'm gonna do here it's like I don't know if you if you've watched my last sausage making video what I'm gonna do is I'm gonna cut up this chicken and real small tiny cubes probably less than an inch in the diameter and what I'm gonna do is cut it all up and then we're gonna stick it in the freezer for about an hour so that the meat will tighten up so that when we're in it through the grinder that it's doesn't gum it up it's gonna go through a lot easier when it's not frozen all the way but at least tightened up a lot so I'm gonna cut them up I'm gonna go a real small because we're only gonna run this through the grinder once and then right into the sausage casings so I'm gonna actually cut it up about that small so just and maybe you know less than an inch cubes and we're gonna throw it all in this bowl and we're gonna chill it then we take it out we're gonna season it up and we're gonna put the spinach and stuff in it so I'm gonna go ahead and finish cutting up this chicken so we can get it in the freezer and then I'll be back showing you what we're gonna do with the spinach and everything okay and what I'm gonna do I actually had to reshoot this part of the video because after I shot it I found out that the audio wasn't working good so I just want to show you what I'm doing with the spinach and I've already cooked it but I'm gonna show you what I did you take about a quarter to a half a bag of bag spinach you can get at the store the whole spinach then just take the stems off the end just kind of de-stem it all as much as you can doesn't have to be perfect but try to get as much of the stem off as possible and then you just give it a quick rough cut doesn't have to be chopped up real fine or anything you're just what you're trying to do is get it cut up smaller so that it mixes in with the chicken real well and just kind of like that just a rough chop doesn't have to look any pretty because this is remember this is getting ground up into the meat grinder and then what we did so we actually added it to a pan with a little bit of olive oil and I took some dehydrated onion about two tablespoons of dehydrated onion I rehydrated it and I used dehydrated onion just because it's a real small cut already and it'll work better with the sausage and then we went ahead and heated it up and just sweated it down and you'll see that in the video and then we added just a little bit of the lemon pepper and just a little bit of garlic and just a little bit of the marjoram we're not going to add any salt into this because the feta is kind of salty on its own so that's why there's no salt in the seasoning but so that's what we did we got this all sweated out that's all you want to do just kind of sweat it out and then we're going to let it come back down to room temperature and when the chicken gets pulled out of the freezer we're going to mix this in with it it'll be it'll be perfect so all right guys we'll see back how to get this all mixed up I pulled the chicken out of the freezer it's nice and tight now and I got my feta and my spinach got my seasonings I did add a little bit over a teaspoon of kosher salt in here I did kind of tasted the feta it's not quite as thought thought salty as I thought it would be so I'm going to go ahead and what I'm going to do is add a little bit about a quarter of a cup of water a little bit less just so that the seasonings will get all mixed in together real tight and I'm going to go ahead and spoon in my spinach get it all in there and we're going to mix this up with our hands so that's why I got my gloves on I've got some fresh gloves or nice and clean and I'm going to put in about probably about a cup of this feta so I'm going to kind of eyeball it if it doesn't look like it's enough I'll add a little bit more but that looks like about a cup and it looks like about enough for now I'm just gonna kind of spoon this seasoning in a little bit I don't want to over-season it but I don't want to under-season it either so I'll make sure this gets all in there so I think this is about good I'm just going to get my hands deep into this and just probably about mush it out of my add just a little bit more I think the Fed is good break up some of these bigger pieces with your fingers I think that's about good smells about right as far as the seasoning goes as well smell that lemon pepper that's it I think I'm going to go ahead and wash my hands off a little bit here and then we're going to fire up the meat grinder and start stuffing yeah casings all on remember I used a pre-tubed one so it's easy to get them on there and I hope I got enough on there if not I got some extra left over got my bowl of water here to keep it all wet got my chicken ready to go everything's ready to go I didn't tie off the end because I want that to air to be able to get out I'm going to go ahead push it down here at the end and then we can go ahead and tie it off just going to make sure I guess we still don't want it over stuffed we can kind of slide the meat down it's fill in the casing more then that way we can tie it off that's about how thick you want it don't want any thicker than that because then they'll start breaking when you try to loop them up so there you go I'm going to finish up doing this and we'll be back as I got them all sausage depth six and seven so and I'm going to get ready to go ahead and vacuum seal them up two bags I'm going to put six and one seven and the other and then we're going to drop them in the sous vide the sous vide is already ready and we're going to drop them in there just for about 45 minutes or so at 145 and what that's going to do is pasteurize and ready to cook up I'm gonna have these for dinner tonight chopped up some onions we're gonna get these thrown in the pan and get them crisped up kind of see what it looks like inside give you a close up so you can see how nice it looks and juicy I'll go ahead and man that's pretty good I know I made it but it's pretty good it's comparable to any store-bought fresh sausage I've had from sprouts or Publix or anything and the feta really tastes the feta seasonings this right I'll put the recipe down below guys you got to try it just off a meat grinder if you don't have one it's easy to do and they're great thanks for watching follow us on Facebook like subscribe