INGREDIENTS:

• 4 1⁄2 lbs chicken thighs
• 7 -10 ounces fresh spinach (1 bag)
• 5 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 4 garlic cloves

Notes: you can also add feta cheese for an add on cheesier take.

INSTRUCTIONS:

1. De-bone chicken thighs, leave the fat on.

2. Slice into 1″ cubes into a bowl.

3. Mince garlic and add to the chicken.

4. Add remaining spices.

5. Combine all ingredients in the bowl then refrigerate for at least an hour.

6. Mince Spinach and combine with the other ingredients.

7. Grind all the ingredients using a blender or food processor.

8. Combine and mix the sausage using hand for a couple of minutes.

9. Next, you can start putting the mixture into pork casings (you may use a funnel and stick to push it down). Tie and hang it to let it dry in the air for 1 hour.

10. You can fry it or cook it to any pasta dish.

Shelf Life: Cook within 2-3 days or freeze for up ot 4 months. Happy cooking! Enjoy!