Simple Feta Spinach Pork Sausage

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About 20 years ago or more  "Pierogi Steve" had a wonderful Pierogi shop in the Town of Westover West Virginia and he made the very best Spinach and feta Pierogi. I enjoyed these so much I adapted this mixture into one of my very own sausage mixes that I've made in a good many shops that I have worked at and folks have really enjoyed.  Since I know that most folks will ask, yes it will work with chicken and turkey as well. The sheer taste of this mixture is what makes this sausage so good, I mean lets face it,  using pork butt how can you go wrong?  One of the great things about the "OLD Town" of Westover, was the fact of the wonderful mix of Italian, German and Polish peoples, foods and restaurants and I tell you from experience it was amazing growing up around. Check out the recipe below and  As always We sure hope that you give this a try and As always please feel free to leave your comments in the comment section below and please feel free to share this on all of your social media.

Ingredients:

4 Lbs of Pork shoulder
10 ounces fresh spinach
2 tablespoons Olive Oil
2 tbs dehydrated onion ( fresh makes it taste more flavorful )
1 cup feta cheese
1 tablespoon kosher salt
2 tablespoons butter
12 feet of sausage casing

 

 

Directions:

Cut the pork shoulder into small chunks. Then rough chop the spinach and add to a pan with the olive oil, onion, and 1/2 teaspoon of the seasoning mix. Just sweat the spinach and remove from heat. Make sure you soak the casing for 45 minutes in warm water. Now Add a 1/2 of a cup of ice ( this brings the temperature down of the meat and makes for better grinding ), Add the remaining seasoning, the spinach, and the feta and mix thoroughly. Prepare your grinder with casing ( Tip: use Extra virgin olive oil to help slide the hog casing onto the horn ) and run the meat through the grinder on medium grind directly into the casing.

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