How to make Chicken Bratwurst

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.

Introduce the recipe for chicken bratwurst and discuss the use of chicken instead of pork due to rising prices.

Explain the benefits of using pork fat for creaminess and moisture in sausages.

Describe carrot fiber as a moisture retainer and mention that 1 ounce can hold up to 26 ounces of water.

Explain the purpose of cold phosphate in increasing the pH of meat for better water binding.

Grind chicken breast and pork fat separately, noting that chicken is often pumped with water.

Grind the chicken breast twice, first through a breaker plate and then through a 3/16 plate.

Grind the pork fat through a 3/8 plate for larger chunks.

Weigh out ingredients, ensuring the correct amount of cold phosphate is used to avoid a soapy flavor.

Mix the ground chicken and pork fat separately before combining them.

Stuff the mixture into 30 millimeter natural hog casings using a pre-sleeve tube.

Preheat the grill to 375 degrees Fahrenheit.

Cook the sausages on the grill until the internal temperature reaches 165 degrees Fahrenheit.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens