a meat grinder; synthetic casings; a sausage stuffer
Coarsely grind chicken and bacon through a meat grinder, then add salt, black pepper, basil, ground oregano, dried oregano and thyme to meat mixture. Put the meat mixture through the grinder a second time.
Fold in powdered milk, beer, feta, olive brine and baby spinach by hand. Stuff into synthetic casings to make 10 sausages.
Preheat the oven to 300 degrees F.
Roast sausages until internal temperature reaches 165 degrees F, about 12 minutes.
Serve on Greek pita bread with shredded lettuce, red onion, chopped tomatoes, feta crumbles and Tzatziki Sauce.
Stir together yogurt, lemon zest and juice, oil, mint, dill, garlic, cucumber and some salt and pepper in a medium bowl, then place in refrigerator for 8 hours or up to overnight.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Barley's BrewHub, Kennewick, WA