<![CDATA[Chicken brats]]>The wife wants me to make fresh chicken brats(with breast only) any ideas as for them not being dry (was going to add carrot fiber for dryness)what seasoning I did order cheddar wurst any other suggestions/ideas would be great. I’m sure this question has been asked
Thanks

]]>https://waltonsdev.nodebb.com/topic/1184/chicken-bratsRSS for NodeThu, 10 Sep 2026 21:42:09 GMTMon, 25 Mar 2019 01:10:44 GMT60<![CDATA[Reply to Chicken brats on Mon, 25 Mar 2019 17:53:02 GMT]]>Jonathon Joe Hell
Thanks fellas, appreciate the info

]]>https://waltonsdev.nodebb.com/post/4522https://waltonsdev.nodebb.com/post/4522Mon, 25 Mar 2019 17:53:02 GMT<![CDATA[Reply to Chicken brats on Mon, 25 Mar 2019 14:21:11 GMT]]>blackbetty61 This post has a list of some of my favorites for chicken brats.

https://meatgistics.waltonsinc.com/topic/356/chicken-sausage

]]>https://waltonsdev.nodebb.com/post/4516https://waltonsdev.nodebb.com/post/4516Mon, 25 Mar 2019 14:21:11 GMT<![CDATA[Reply to Chicken brats on Mon, 25 Mar 2019 14:18:36 GMT]]>blackbetty61 I would suggest reading (or at least going through) these 3 articles;
https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe
https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe
https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst

They all contain some good information that should be helpful to you. I listed out my favorite seasonings to use on chicken brats a few times. I am trying to find that post now and will post it as soon as I can!

]]>https://waltonsdev.nodebb.com/post/4515https://waltonsdev.nodebb.com/post/4515Mon, 25 Mar 2019 14:18:36 GMT<![CDATA[Reply to Chicken brats on Mon, 25 Mar 2019 13:46:26 GMT]]>blackbetty61 Cheddarwurst Chicken is next on my list as well. Carrot fiber is a must for sure. I’m a big fan of peppers and onions in my sausages. I will sweat them in a fry pan for a few minutes and allow to cool before running them though the grinder on my second grind of the meat. I will often add fresh herbs at this time as well. I’m also a big fan of the high temp cheeses. I have found that all of the fresh seasonings I have tried so far are great on their own but really shine with a few added fresh ingredients.

76C88AF9-EA9E-4163-B427-0505482E1549.jpeg

]]>https://waltonsdev.nodebb.com/post/4513https://waltonsdev.nodebb.com/post/4513Mon, 25 Mar 2019 13:46:26 GMT