Fetasausage Recipes

Steps:

• Heat the olive oil in a medium skillet over medium-low heat. Add the garlic and shallot and cook until translucent, about 2 minutes. Remove from the heat and let cool completely.
• Combine the veal and pork fatback with the shallot mixture, red pepper flakes, fennel seeds, coriander, sugar and 1 tablespoon salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
• At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
• Using your meat grinder, grind the marinated meat mixture twice through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer and beat on medium speed using the chilled paddle attachment, 45 to 60 seconds. Refrigerate until ready to use.
• Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
• Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 150 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Serve with cornichons, mustard and bread.
• If you don't have time to stuff sausage links, cook the sausage mixture loose in a skillet or form it into patties for grilling or pan-frying.

Steps:

• Combine the chicken, pork fatback, coriander, garlic, mint, lemon zest and 2 tablespoons salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
• At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
• Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the feta, olive oil and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
• Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
• Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Drizzle the tomatoes with olive oil, sprinkle with parsley and season with salt and pepper. Serve the sausages with the tomato salad.

Steps:

• Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.
• Divide lamb into 12 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.
• Preheat oven to 250°F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot.

Steps:

• Preheat oven to 400 degrees.
• Poke a few holes in the sausage and place in a medium sauce pan over medium high heat and come about half way up the sausage with the EVOO, balsamic, and chicken stock. Occasionally turn the sausages and cook until the liquid has reduced into a glaze. Slice the sausage and return the to pan to coat in the glaze.
• Meanwhile, sautee garlic in a little EVOO on medium low heat for about 1 minute. Make sure it doesn't turn brown. Add tomatoes, oregano, salt, and pepper to taste. You may need to add about a 1 tsp of tomato paste if the sauce is too thin. Let the sauce simmer until ready to use.
• Drizzle a little EVOO on the crust then spread the mariana. Top with chicken sausage, spinach, feta, and provolone. Bake about 10-12 minutes until the cheese is melted.

Steps:

• In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper.
• Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
• Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages.
• Prepare a charcoal grill for high heat. Place sausages onto skewers.
• Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.

Steps:

• Preheat oven to 400 degrees.
• Cook pasta in boiling, salted water for 5 minutes. Drain.
• Remove casings from sausage. Heat oil in larege skillet over medium-high heat. Add sausage to pan, stirring to crumble; cooked until browned. Remove sausage from pan, reserving small amount of fat in bottom of skillet. Drain sausage on paper towel. Add zucchini, onion, garlic, and salt and pepper. Saute 8-10 minutes until vegetables are tender and zucchini is beginning to brown, stirring occasionally.
• Whisk broth and flour together in small bowl. Add broth mixture to skillet, cook 1 minute. Combine zucchini mixture, pasta, sausage,and feta cheese in a large bowl; toss well. Spoon into a buttered 11x7" baking dish. Sprinkle evenly with mozarella cheese.
• Bake for 20 minutes or until bubbly and lightly browned.