Remove the bones from the chicken thighs, leave the fat on. Cut into 1“ dices into a bowl.
Chop garlic and add to the chicken.
Add remaining spices.
Stir all ingredients in the bowl then refrigerate for at least an hour.
Roughly chop spinach and mix with the other ingredients.
Grind the enitre contents through a coarse grinder.
After grinding knead the sausage by hand for a couple of minutes.
At this point you can either keep as bulk sausage, make patties or stuff into pork casings.
Cook within 2-3 days or freeze for up ot 4 months.