Spinach Artichoke Chicken Sausage

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smokingohiobutcher

Master of the Pit
Original poster
OTBS Member
Jun 21, 2009
1,185
34
The North Coast of Ohio
So in our quest  to have new and exciting items in our meat case at work, we brainstormed about chicken sausages for the grill/smoker.

We all agreed that lots of people like "spinach and artichoke dip" and decided to go that direction. I dont have the recipe with me at home but I thought you'all

would like the idea I came up with to use the 2-3lbs of meat that doesnt get pushed through our comercial stuffer. BURGERS! Of course!

But with a special twist on the buns! Enjoy the show!

Half way done on the UDS being used as a grill...the grill basket hangs from the second shelf eye bolts to raise it up closer to the racks.

http://s690.photobucket.com/albums/vv267/m0kwarnke/poultry/?action=view&current=0823111853.jpg
 

Oh Yeah Baby!!!!
http://s690.photobucket.com/albums/vv267/m0kwarnke/poultry/?action=view&current=0823111853a.jpg
 

Some grilled yellow squash!
http://s690.photobucket.com/albums/vv267/m0kwarnke/poultry/?action=view&current=0823111853b.jpg
 

One more time on the Bear View!
http://s690.photobucket.com/albums/vv267/m0kwarnke/poultry/?action=view&current=0823111853c.jpg

Heres the twist!!!! Garlic Toast for the buns!.... Yummy Yummy Yummy!  Naturally some Tots!!
 http://s690.photobucket.com/albums/vv267/m0kwarnke/poultry/?action=view&current=0823111906.jpg
 

Yep some garden ripened tomatoes to top it off!  OMG! 
http://s690.photobucket.com/albums/vv267/m0kwarnke/poultry/?action=view&current=0823111907.jpg

Thanks for watching!!

SOB-QTV
 
 
Good stuff SOB! 
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Why you old SOB !!!

It doesn't seem to matter what's in it, if you made it, it looks Great to me !!!

I'll take two, exactly like the one above!!!

Same sides too please!!!

Thanks,

Bear
 
Sorry Guys! I got busy today and forgot all about the recipie...I promise tomarrow i'll grab it.

The recipie is for a 25lb batch so I will break it down when I post it.

SOB

Thanks for all the nice comments!
 
Ok people ...sorry for the delay, life gets kinda snarky sometimes!:faint:
Any-who! Heres what we came up with!

Spinach Artichoke Chicken Sausages

25 lbs coarse ground (1/4" plate) boneless chicken breasts
1 (8oz.) bag of Witts no. 109 country style sausage seasoning
6 cans of 1/4'd artichoke hearts drained (coarsly chopped)
2 large (9 oz.) bags of fresh leaf spinach (coarsly chopped)
5 TBS of minced garlic
5 TBS of basil leaves
7 1/2 cups  (5-1 1/2 cup bags) kraft shredded parmesean cheese
2 1/2 lbs of hi-temp mozzerella cheese

Now remember this is for 25 pounds of meat....thats how we make everything
at the shop.  The Witts no. 109 seasoning is a mild salt and pepper type sausage seasoning.  Any questions I'd be happy to answer them!

SOB
 
Thanks SOB -  I am going to try and duplicate in smaller batches 
 
Ya know,  If you ever need a taste tester I'm not that far away!  Looks great!  thanks for sharing.
 
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