Tuesday, April 27, 2010
The process was very simple. I cut three pounds of skinless chicken thighs and one pound of skinless chick breast (skin may clog the grinder) into one inch chunks, mixed in some feta, spices, and shredded spinach. I then popped the mix in the fridge (to cool it down for easier grinding) while I readied the casings. I used ~1" hog casings which I let soak in water for an hour or so before I started the whole shebang.
When the casings were rinsed and ready I pulled the meat mix from the fridge and started grinding and stuffing. Right away I discovered that with a power grinder this is a two person job. One to control and stuff the sausage and one to feed the grinder. I suppose this could be a one man show using a hand cranked grinder whereby a little more control can be afforded to how much meat is coming out, but two people most certainly make an easier go of it.