Waring MG800 manual Recipes, Chicken, Feta and Spinach Sausage

•Never immerse power unit in water or other liquid.

•Wash all parts except motor unit by hand in hot soapy water, using care when handling the sharp blades.

•Rinse these parts with clear hot water, then dry.

REMOVABLE PARTS ARE NOT DISHWASHER SAFE!

•Wipe motor unit with a damp cloth. Do not use harsh or abrasive cleaners.

•Cutting blade and cutting plates should be coated with cook- ing oil after washing and then wrapped in grease-proof paper to keep them lubricated and rust-free.

•NOTE – Pusher has a lid. Inside you can store sausage attachments and sausage-making ring.

RECIPES

Chicken, Feta and Spinach Sausage

Makes 5 pounds sausage

3pounds boneless, skinless chicken thighs

1pound boneless, skinless chicken breasts

8ounces crumbled feta

4garlic cloves, peeled and minced

1tablespoon oregano

2teaspoons basil

1teaspoon chopped lemon zest

2teaspoons kosher salt

1teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

4ounces fresh spinach, shredded/chopped

Remove gristle, cartilage and large amounts of excess fat from the chicken, and cut into 1-inch cubes. Place chicken in a large bowl. Add feta cheese, garlic, oregano, basil, lemon zest, salt, pepper, and pep- per flakes to chicken. Stir to combine. Just before grinding, stir shred- ded spinach into chicken mixture. Mixture can be ground immediately, or covered and refrigerated for up to 24 hours for a more intense flavor.

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