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I feel a sense of shame having let the entire summer go without churning out a few different sausages. When I first made the switch from the slow and cumbersome KitchenAid stuffer to a true five-pound vertical stuffer last year, the ease at which I could stuff sausage into casings had me churning out great links like chorizo and spicy mango. It's time to bust out the grinder again get back into the game.
I've had the most success with chicken sausages, like this one for roasted garlic and feta chicken sausage. It's a nod to my Greek dominated neighborhood of Astoria, New York. I tried to keep it simple, letting the garlic and feta do most of the work flavoring the sausage, but also added in appropriate additional seasonings of shallots, oregano, vinegar, and lemon juice.
I was quite pleased with the results, having a sausage that didn't overwhelm with too much flavor—something pre-packaged grocery store sausages do too often—letting the chicken gently meld with the garlic and getting a nice bite of sharp and salty feta here and there. It reminded me why homemade sausages are so great, and that I really need to ramp up production and back on the sausage wagon.