Chicken Recipes

Spinach & Feta Cheese Smoked Chicken Sausage


  %/ppm lb. gram ounce
Chicken Thigh 80.00% 20.0    
Chicken Skin 20.00% 5.0    
 Spinach 6.00% 1.50 680.4 24.00 
 Feta Cheese 5.00%  1.25  567.0  20.00 
 Water (Cold) 4.00%  1.00  453.6  16.00 
 Salt 2.21%  0.55  250.6  8.84 
 Sodium Lactate 2.00%  0.50  226.8  8.00 
 Dextrose 0.54%  0.14  61.2  2.16 
 Seasoning/Spice* 0.31%  0.08  35.2  1.24 
 Sodium Phosphate 3000 ppm  0.08  34.0  1.20 
 Curing Salt (6.25% Na Nitrite) 156 ppm  0.06  28.3  1.00 
 Mustard Powder 0.11%  0.03  12.5  0.44 
 Sodium Erythorbate 547 ppm  0.01  6.2  0.22 
 Garlic Powder 0.05%  0.01  5.7  0.20 
 Sugar 0.03%  0.01  3.4  0.12 
       *Seasonings/Spices - The spices used could be a tyical smoked sausage spice blend (without salt)


  • 30/32mm or 38/40 mm pre-flushed natural hog casings

Processing Schedule

  1. Grind the chicken thigh and chicken skin through a 3/16 inch grinder plate and then regrind through a 1/4 inch grinder plate.  Maintain the poultry temperature at 35°F or less.
  2. Transfer all meat to the mixer.
  3. Start mixing, add the salt and all the other dry non-meat ingredients and continue mixing for two minutes.
  4. Add the spinach and feta cheese and mix for 1 additional minute.
  5. Stuff into 38/40 mm hog casings and hand link to preferred  size.
  6. Hang the stuffed sausages on the smokehouse truck and thermal process.

Thermal Processing

Step Type Time Dry Bulb(°F) Wet Bulb(°F) % Humidity Dampers
1 Surface Prep 00:10 110 100 68% Auto
2 Surface Prep 01:30 120 0 0% Open
3 Smoke/Cook 00:30 120 0  0% Closed
4 Smoke/Cook 00:30 145 120 47% Auto
5 Smoke/Cook 00:30 165 140 50% Auto
6 Cook 00:01 170 160 78% Auto
Cold Shower  00:10  50  50  0%  Open
 Internal Temperature = 158°F or higher, or use a combination of time/temperature of at least 145°F stipulated in FSIS Apendix A


  1. Cool the product according to FSIS Apendix B (Compliance Guidlines for Cooling Heat-Treated Meat and Poultry Products (Stabilization)).

Products cured with a minimum of 100 ppm ingoing sodium nitrite may be cooled so that the maximum internal temperature is reduced from 130 to 80°F in 5 hours and from 80 to 45°F in 10 hours (15 hours total cooling time)

Note:  This information was provided by Rachel Lee of Steve's Meat Market, Ellendale, Minnesota.  This product was produced at the preconovention workshop that was held in conjunction with the 2009 AAMP Convention in Omaha, Nebraska.

Chicken & Dumplings


  • 1 (2 1/2 pound) chicken, cut into 8 pieces
  • 3 ribs celery, chopped
  • 1 large onion, chopped
  • 2 bay leaves
  • 2 chicken bouillon cubes
  • 1 (10 3/4 ounce) can condensed cream of celery soup


  • 2 cups all-purpose flour
  • 1 tsp salt
  • Ice water


To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot.  Add 4 quarts of water and bring to a simmer over medium heat.  Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.  Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and seperate the meat from the bones.  Return chicken meat to the pot.  Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl.  Beginning at the center of the mound, drizzle a small amount of ice water over the flour.  Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water.  Knead the dough and form it into a ball.

Dust a good amount of flour onto a clean work surface.  Roll out the dough (it will be firm), working from center to 1/8" thick.  Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium heat.

Cut the dough into 1" pieces.  Pull a piece in half and drop the halves into the simmering soup.  Repeat.  Do not stir the chicken once the dumplings have been added.  Gently move the pot in a circular motion so the dumplings become submerged and cook evenly.  Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken gravy and dumplings into warm bowls.

 Cooks note: If the chicken stew is too thin it can be thickened before the dumplings are added.  Simply mix together 2 Tbs cornstarch and 1/4 cup of water then whisk this mixture into the stew.