Homemade Chicken and Feta Sausage

Ingredients:

• 900 g chicken thighs, boneless and skinless, cut into cubes
• 450 g pork fat, cut into cubes
• 1 tbsp coriander seeds, toasted and ground
• 2 cloves garlic, chopped
• 1/4 cup chopped fresh mint
• Finely grated zest of 3 lemons
• 1/2 cup crumbled cheese feta
• 1/4 cup olive oil, plus more for serving
• 1/4 cup white wine, frozen
• 2.4 m of pork casing, soak in water for 30 minutes, then rinse inside with water
• Slice the tomatoes for serving.
• Chopped fresh parsley, for serving
• Coarse salt and freshly ground pepper

Preparation:

1. In a large bowl, combine the chicken, pork fat, coriander, garlic, mint, lemon zest, and 2 tablespoons of salt. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.
2. 30 minutes before cooking, place all tools (including the meat grinder parts, stand mixer bowl, spatula attachment, and sausage stuffer parts) in the freezer.
3. Fit a perforated disc with small holes into a meat grinder and mince the marinated meat into a chilled mixer bowl. Cool for 30 minutes, then return to the mixer. Add the feta cheese, olive oil, and wine and blend at medium speed.
4. Stuff the casing with sausage meat and refrigerate overnight.
5. Before cooking, pierce each sausage several times with a fork. Cook at medium heat for 10-12 minutes. Check for doneness with a thermometer inserted into the center; the thermometer should read 70°C.
6. Drizzle the tomatoes with olive oil, sprinkle with parsley, salt, and pepper. Serve the sausage with tomatoes.