Geflügelbratwurst - Italienische Variante

pork fat

🥗Healthier: olive oil

💰Cheaper: chicken skin

Olive oil reduces saturated fat while maintaining moisture.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider

Chicken broth adds flavor without alcohol.

Grind chicken breast and pork fat together until finely minced.

Chop garlic and onion, then sauté in a pan until soft and fragrant.

Combine ground meat with sautéed garlic and onion in a large bowl.

Add salt, black pepper, nutmeg, coriander, paprika, sugar, and lemon zest to the meat mixture.

Mix thoroughly until well combined and sticky in texture.

If using casings, soak them in water for at least 30 minutes before use.

Stuff the casing with the meat mixture using a sausage stuffer or funnel.

Twist sausages into desired lengths and tie off the ends with kitchen twine.

Refrigerate sausages for at least 1 hour to firm up before cooking.

Preheat grill or skillet over medium heat until hot.

Cook sausages for 15-20 minutes, turning frequently until browned and cooked through.

Check internal temperature of sausages — it should reach 165°F.

Serve hot with mustard and sauerkraut.

Cooking Techniques

Spice Level:

Allergens