Chicken Spinach and Pinenut Florentine Style Gourmet Sausage
- 1 kg 6610 SPINACH & PINENUT G/M 1 Kg
- 10 kg chicken meat skin on (Maryland or thigh)
- 2 kg iced water or ice
- 30g pine nuts diced
- 50g baby spinach (sliced in half)
- Mince chicken on coarse plate
- Add gourmet meal and mix throughly
- Add ice or iced water and mix together well
- re-mince through fine plate
- If you would like a dryer or tighter sausage add 1-1 ½ handfuls of rice flour to the mix to take up the added moisture from the poultry)
- Add diced pine nuts & sliced spinach to emulsion (sausage mince) and mix well by hand
- Fill into appropriate sausage casings
