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Spinach and Feta Cheese Smoked Chicken Sausage
Chicken
Products used in this recipe
Instructions
Ingredients
| %/ppm | lb. | gram | ounce | |
| Chicken Thigh | 80.00% | 20.0 | ||
| Chicken Skin | 20.00% | 5.0 | ||
| Spinach | 6.00% | 1.50 | 680.4 | 24.00 |
| Feta Cheese | 5.00% | 1.25 | 567.0 | 20.00 |
| Water (Cold) | 4.00% | 1.00 | 453.6 | 16.00 |
| Salt 2.21% | 2.21% | 0.55 | 250.6 | 8.84 |
| Sodium Lactate | 2.00% | 0.50 | 226.8 | 8.00 |
| Dextrose | 0.54% | 0.14 | 61.2 | 2.16 |
| Seasoning/Spice* | 0.31% | 0.08 | 35.2 | 1.24 |
| Sodium Phosphate | 3000 ppm | 0.08 | 34.0 | 1.20 |
| Curing Salt (6.25% Na Nitrite) | 156 ppm | 0.06 | 28.3 | 1.00 |
| Mustard Powder | 0.11% | 0.03 | 12.5 | 0.44 |
| Sodium Erythorbate | 547 ppm | 0.01 | 6.2 | 0.22 |
| Garlic Powder | 0.05% | 0.01 | 5.7 | 0.20 |
| Sugar | 0.03% | 0.01 | 3.4 | 0.12 |
Casings
- 30/32mm or 38/40 mm pre-flushed natural hog casings
Processing Schedule
- Grind the chicken thigh and chicken skin through a 3/16 inch grinder plate and then regrind through a 1/4 inch grinder plate. Maintain the poultry temperature at 35°F or less.
- Transfer all meat to the mixer.
- Start mixing, add the salt and all the other dry non-meat ingredients and continue mixing for two minutes.
- Add the spinach and feta cheese and mix for 1 additional minute.
- Stuff into 38/40 mm hog casings and hand link to preferred size.
- Hang the stuffed sausages on the smokehouse truck and thermal process.
Thermal Processing
| Step | Type | Time | Dry Bulb(°F) | Wet Bulb(°F) | % Humidity | Dampers |
| 1 | Surface Prep | 00:10 | 110 | 100 | 68% | Auto |
| 2 | Surface Prep | 01:30 | 120 | 0 | 0% | Open |
| 3 | Smoke/Cook | 00:30 | 120 | 0 | 0% | Closed |
| 4 | Smoke/Cook | 00:30 | 145 | 120 | 47% | Auto |
| 5 | Smoke/Cook | 00:30 | 165 | 140 | 50% | Auto |
| 6 | Cook | 00:01 | 170 | 160 | Auto | Auto |
| 7 | Cold Shower | 00:10 | 50 | 50 | 0% | Open |
Internal Temperature = 158°F or higher, or use a combination of time/temperature of at least 145°F stipulated in FSIS Apendix A
Cooling
Cool the product according to FSIS Apendix B (Compliance Guidlines for Cooling Heat-Treated Meat and Poultry Products (Stabilization).
Products cured with a minimum of 100 ppm ingoing sodium nitrite may be cooled so that the maximum internal temperature is reduced from 130 to 80°F in 5 hours and from 80 to 45°F in 10 hours (15 hours total cooling time)
Note: This information was provided by Rachel Lee of Steve’s Meat Market, Ellendale, Minnesota. This product was produced at the preconovention workshop that was held in conjunction with the 2009 AAMP Convention in Omaha, Nebraska.
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