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Chicken Bratwurst variation
Posted By: Joe Ames
Date: Sunday, October 22, 2000 at 11:22 a.m.
This was an evaluation batch. Came out as a nice, non-offensive Brat. Next time, I may increase the spice blend a little. ;-)
CHICKEN BRATWURST TYPE SAUSAGE
87.37 - Chicken thighs, skinless
09.00 - Water
01.50 - Salt
01.00 - MSG
00.48 - Phosphate
00.38 - Sugar
00.15 - Pepper, white, ground
00.05 - Caraway seed, ground
00.05 - Nutmeg, ground
00.02 - Marjoram, leaf
100.00 - Total
Grind thighs through a fine plate.
Combine remaining ingredients and add to ground thighs.
Mix well, grind through fine plate again.
Refrigerate overnight for flavor development.
Stuff into appropriate casings.
Cook in simmering water until internal of 150 F. is reached. Cool immediately.
Freeze, fry or smoke. Serve with fried onions and mustard on a good roll. :-)
How to determine the amount of phosphates in a pumping brine.
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