Roasted Garlic and Feta Chicken Sausage Pressure Cooker Style
Juicy, flavor-packed chicken sausages with roasted garlic and feta made easily in your pressure cooker for quick, savory results.
Equipment
- 1 Mixing bowl Large
- 1 Oven Preheated to 400°F
- 1 Baking sheet Lined with parchment
Ingredients
Main ingredients
- 3 Heads of garlic small, for rich roasted flavor
- 1 tablespoon Olive oil to roast the garlic
- 4 pounds Chicken thighs skin on, boneless, cubed
- 10 ounces Feta cheese crumbled and divided
- ¼ cup Shallots finely chopped
- 2 tablespoons Fresh oregano finely chopped
- 2 tablespoons Kosher salt
- 1 tablespoon Freshly ground black pepper
- 2 tablespoons Red wine vinegar chilled
- 2 tablespoons Lemon juice chilled, from fresh lemons
- Natural hog casings soaked in lukewarm water for 30 minutes
Instructions
Instructions
- Preheat oven to 400°F. Slice off tops of garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 30 minutes.
- Cool and squeeze roasted garlic into a bowl. Mash into a paste.
- In a mixing bowl, combine cubed chicken thighs, 8 oz crumbled feta, mashed garlic, shallots, oregano, salt, pepper, vinegar, and lemon juice. Mix thoroughly.
- Stuff meat mixture into soaked hog casings or form into patties/logs if no casings available.
- Place sausages onto parchment-lined baking sheet and bake at 400°F for 25-30 minutes, turning halfway. Sprinkle remaining feta on top just before serving.
Notes
Store cooled sausages in airtight container in fridge up to 4 days or freeze up to 2 months. Reheat with a splash of broth for best results.