Bratwurst is a classic German sausage loved for its savory and juicy flavor. Traditionally made with pork or veal, we’re putting a lighter twist on this favorite by using chicken. This Chicken Bratwurst Sausage Recipe offers a delicious alternative that’s perfect for those looking to enjoy a flavorful sausage without the heavier meats.
Making bratwurst at home lets us control the ingredients and customize the seasoning to our taste. Whether we’re grilling for a summer cookout or cooking indoors, these chicken sausages deliver a satisfying bite with every mouthful. Let’s dive into a simple recipe that brings authentic bratwurst flavors right to our kitchen.
Ingredients
To create an authentic Chicken Bratwurst Sausage, we carefully select fresh ingredients and a balanced mix of spices. Below are the essentials for each component of our recipe.
For the Sausage Mixture
We start with high-quality poultry and key binders to ensure the perfect texture and flavor in every bite.
- 2 lbs ground chicken (preferably thigh meat for juiciness)
- 1/2 cup crushed ice (helps keep mixture cold and moist)
- 1/4 cup finely minced onion (adds subtle savory depth)
- 2 tablespoons cold water (aids blending)
- 1/4 cup nonfat dry milk powder (improves texture and moisture retention)
For the Casing (if applicable)
Using casings is optional but recommended to achieve that classic bratwurst snap. If you decide to stuff your sausage:
| Casing Type | Description | Quantity |
|---|---|---|
| Natural hog casing | Traditional thin casing, natural snap | About 10 feet, soaked in warm water and rinsed |
| Collagen casing | Easy to use, consistent size | About 10 feet (optional) |
Spices and Seasonings
The seasoning blend defines the authentic Chicken Bratwurst flavor profile. We balance aromatic herbs and ground spices carefully.
| Spice | Amount | Purpose |
|---|---|---|
| Salt | 1 1/2 tablespoons | Enhances all flavors |
| White pepper | 1 teaspoon | Mild heat and sharpness |
| Ground nutmeg | 1/4 teaspoon | Adds warm, sweet undertones |
| Ground mace | 1/4 teaspoon | Complementary aromatic note |
| Ground coriander | 1/2 teaspoon | Earthy citrus flavor |
| Ground ginger | 1/4 teaspoon | Brightens overall taste |
| Mustard seed powder | 1/2 teaspoon | Adds subtle pungency |
This precise combination will give our chicken bratwurst its characteristic mild yet flavorful profile, perfect for grilling or pan-frying.
Equipment Needed
To craft authentic Chicken Bratwurst Sausage at home, having the right equipment ensures a smooth process and excellent results. Below, we outline the essential tools that make our recipe simple and foolproof.
Sausage Stuffer or Grinder
A sausage stuffer or meat grinder is vital for achieving the perfect texture and shape. We recommend using a grinder with a medium plate to finely grind the ground chicken mixture. If you prefer, a dedicated sausage stuffer attachment helps us stuff the casing evenly, creating that classic bratwurst snap. Both tools must be clean and chilled to keep the meat mixture cold for food safety and the best sausage texture.
Mixing Bowls
We use large mixing bowls to combine our ground chicken, crushed ice, spices, and other ingredients thoroughly. Stainless steel or glass bowls are preferred since they maintain cold temperatures better and do not retain odors. It’s critical to keep the mixture cold at all times, so we occasionally chill the bowl in the fridge or over an ice bath during mixing.
Cooking Pan or Grill
For cooking, we rely on a heavy-duty cast iron skillet or a charcoal/gas grill. A cast iron pan provides even heat distribution to brown the bratwursts nicely on the stovetop. Alternatively, grilling over charcoal or gas gives the sausage a smoky char and the authentic bratwurst flavor we love. Both methods demand medium heat and careful monitoring to cook the poultry sausages thoroughly without drying them out.
| Equipment | Purpose | Key Tips |
|---|---|---|
| Sausage Stuffer or Grinder | Grind and stuff meat mixture into casings | Keep cool, use medium grinder plate |
| Mixing Bowls | Combine and mix ingredients | Use stainless steel/glass, keep chilled |
| Cooking Pan or Grill | Cook sausages to juicy, golden perfection | Use cast iron or grill, medium heat control |
With these essentials at hand, we’re fully equipped to create our delicious and juicy homemade Chicken Bratwurst Sausage.
Preparation
To craft the perfect Chicken Bratwurst Sausage, precise preparation steps ensure flavor and texture harmonize beautifully. Let’s break down the essential stages.
Preparing the Chicken Meat
Start with high-quality ground chicken that remains cold throughout preparation to maintain texture and food safety. Follow these steps for optimal results:
- Place the ground chicken in a large mixing bowl.
- Add crushed ice gradually to keep the mixture chilled and improve moisture retention.
- Mix gently using your hands or a wooden spoon until the ice is evenly incorporated but not melted.
- Keep the bowl in the refrigerator while preparing other components to maintain cold temperature.
Maintaining the chicken mixture cold is critical for a juicy and tender bratwurst.
Mixing the Spices and Seasonings
The signature flavor of Chicken Bratwurst comes from the balanced spice blend. Use the following precise measurements for a batch serving about 1.5 pounds of ground chicken:
| Spice/Seasoning | Amount | Notes |
|---|---|---|
| Salt | 1 teaspoon | Enhances overall flavor |
| White Pepper | ½ teaspoon | Mild heat without overpowering |
| Nutmeg | ¼ teaspoon ground | Adds warm aromatic notes |
| Mace | ⅛ teaspoon ground | Complements nutmeg softly |
| Coriander | ¼ teaspoon ground | Earthy undertone |
| Ginger | ⅛ teaspoon ground | Slight zest and brightness |
| Mustard Seed Powder | ½ teaspoon | Adds subtle pungency |
Steps for mixing spices:
- Combine all spices thoroughly in a small bowl.
- Sprinkle evenly over the chilled ground chicken.
- Add minced onion, cold water, and nonfat dry milk powder.
- Gently mix all ingredients together ensuring even distribution of spices and moisture.
- Keep the mixture chilled during and after mixing.
This spice assembly creates the mild yet flavorful taste characteristic of authentic bratwurst.
Preparing the Casings
Choosing the right casing influences the bratwurst’s texture and bite. Here’s how we prepare them:
- Use natural hog casings or collagen casings depending on preference.
- Rinse natural casings thoroughly under cold running water.
- Soak casings in warm water for 30 minutes to soften.
- Flush each casing segment with water to remove salt and impurities.
- Keep casings submerged in water until ready to stuff to prevent drying.
“Proper casing preparation ensures the classic bratwurst snap you expect with homemade sausages.”
With the chicken perfectly prepared, spices harmonized, and casings ready, we are set for the next stage of our recipe: stuffing and cooking.
Instructions
Follow these detailed steps to transform our carefully prepared chicken bratwurst mixture into beautifully formed sausages ready for cooking.
Stuffing the Sausage
- Prepare the Sausage Stuffer: Attach the appropriate-sized stuffing tube to your sausage stuffer or grinder. Lightly oil the tube to ensure smooth casing movement.
- Load the Mixture: Transfer the cold chicken bratwurst mixture into the stuffer’s hopper, packing it tightly to avoid air pockets which can cause uneven cooking and breakage.
- Prepare the Casings: Rinse our casings thoroughly under cold running water for at least 30 seconds. Soak in warm water for 30 minutes if using natural casings. Keep them moist during the process to maintain elasticity.
- Thread the Casing: Slide the casing onto the stuffing tube completely, leaving a 6-inch overhang. Tie a knot at the end of the casing to seal.
- Begin Stuffing: Slowly and evenly squeeze the mixture into the casing, using one hand to guide the casing off the tube, and the other to control the filling. Avoid overstuffing to prevent bursting.
- Remove Air Bubbles: Gently prick any visible air bubbles with a sanitized pin or needle to ensure even cooking.
- Seal the End: When you reach the end of the casing, tie a firm knot to secure the bratwurst.
Shaping and Tying the Sausages
- Form Individual Links: Define your sausage portions by pinching and twisting the filled casing every 5 to 6 inches, the classic bratwurst link size.
- Twist Direction Tip: Alternate the twisting direction with each link to prevent unwinding and maintain shape during cooking.
- Check Link Consistency: Hold each link up to ensure uniform size and firmness without being too tight to retain juiciness.
- Tie With Kitchen Twine (Optional): For extra security especially with natural casings, tie link ends with kitchen twine knotting twice.
- Store Properly: Place the shaped sausages on a tray covered with plastic wrap or parchment paper. Refrigerate if cooking within 24 hours, or freeze for longer storage.
- Resting Period: Allow the bratwurst to rest chilled for at least 1 hour before cooking. This helps the sausage flavors meld and the casings to firm up.
| Step | Key Tips |
|---|---|
| Rinsing Casings | Remove excess salt, keep elastic |
| Stuffing Pressure | Moderate pressure to prevent bursting |
| Link Size | 5-6 inches for traditional bratwurst |
| Twisting Direction | Alternate twists to avoid unraveling |
| Storage Temperature | Refrigerate below 40°F or freeze at 0°F |
Cooking Directions
To achieve perfectly cooked Chicken Bratwurst Sausage that bursts with flavor and juicy goodness, we recommend trying one of the following methods. Each technique delivers a unique texture and taste experience allowing us to enjoy this lighter bratwurst variety at its best.
Pan-Frying Method
- Preheat a heavy-duty cast iron skillet or nonstick pan over medium heat.
- Lightly oil the pan with vegetable or canola oil to prevent sticking.
- Place the chicken bratwurst links in the pan, arranging them evenly without crowding.
- Cook the sausages for 5-7 minutes on each side, turning occasionally to brown all sides evenly.
- Lower the heat to medium-low and cover the pan with a lid to ensure even cooking through to the center.
- Continue cooking for another 10-12 minutes until the internal temperature reaches 165°F (74°C).
- Remove the sausages and let them rest for 5 minutes before serving to allow juices to redistribute.
Tip: Use a meat thermometer to check doneness accurately. Avoid piercing the sausage to retain moisture.
Grilling Method
- Preheat the grill to medium-high heat about 375°F to 400°F (190°C to 204°C).
- Oil the grill grates lightly using a folded paper towel dipped in oil held with tongs.
- Place the chicken bratwurst links directly on the grill bars perpendicular to the grates.
- Grill the sausages for 4-5 minutes per side, turning carefully to develop crosshatch grill marks.
- Move the sausages to indirect heat and close the lid to continue cooking for another 8-10 minutes.
- Check for an internal temperature of 165°F (74°C) before removing.
- Allow bratwurst to rest for 5 minutes before serving for maximum flavor.
| Step | Temperature (°F) | Time (Minutes) |
|---|---|---|
| Initial grilling | 375–400 | 4–5 per side |
| Indirect cooking | Indirect heat area | 8–10 |
| Internal temp goal | 165 (74°C) | — |
Pro tip: Avoid high flames to prevent casing from bursting or charring too quickly.
Baking Method
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- Arrange the chicken bratwurst links evenly spaced on the baking sheet.
- Bake uncovered for 25-30 minutes, flipping halfway through for even browning.
- Confirm the internal temperature has reached 165°F (74°C) with a meat thermometer.
- Let sausages rest for 5 minutes before serving to seal in the juices.
Baking offers a hands-off method ensuring juicy interior and a lightly browned exterior perfect for serving indoors.
Using these precise cooking directions we can confidently create delicious Chicken Bratwurst Sausage that showcases its mild spice blend and juicy texture every time.
Serving Suggestions
Our Chicken Bratwurst Sausage pairs wonderfully with a variety of sides and condiments that enhance its delicate flavor while complementing its juicy texture. Below are our favorite accompaniments that elevate this classic sausage dish.
Recommended Sides
To create a well-rounded meal, we recommend serving our Chicken Bratwurst Sausage alongside these flavorful sides:
- Sauerkraut: The tangy acidity cuts through the richness of the sausage.
- German Potato Salad: Warm, vinegar-based salad with bacon and fresh herbs adds texture and zest.
- Roasted Vegetables: Carrots, Brussels sprouts, and red peppers roasted with garlic enhance savory notes.
- Soft Pretzels: Warm, salted pretzels bring a traditional touch to your platter.
- Mustard Potato Wedges: Crispy potato wedges tossed in stone-ground mustard and herbs create a bold contrast.
- Fresh Garden Salad: Light mixed greens with a lemon vinaigrette balance the hearty sausage.
| Side Dish | Flavor Profile | Preparation Notes |
|---|---|---|
| Sauerkraut | Tangy, Sour | Heated gently before serving |
| German Potato Salad | Vinegary, Savory | Serve warm with fresh parsley |
| Roasted Vegetables | Sweet, Earthy | Roast at 400°F for 20-25 minutes |
| Soft Pretzels | Salty, Chewy | Serve fresh and warm |
| Mustard Potato Wedges | Spicy, Crispy | Bake wedges until golden and crisp |
| Fresh Garden Salad | Light, Refreshing | Toss with lemon vinaigrette just before serving |
Suggested Condiments
Condiments are key to highlighting the distinct flavor of our Chicken Bratwurst Sausage. Here are the best condiments to accompany your meal:
- Dijon Mustard: A classic, smooth mustard with mild heat that complements the sausage without overpowering it.
- Honey Mustard Sauce: Adds a touch of sweetness paired beautifully with the savory sausage.
- Sauerkraut Relish: Extra tang and crunch boost texture and flavor complexity.
- Spicy Brown Mustard: For those seeking a sharper mustard kick.
- Creole or Beer Mustard: Offers a robust and slightly spicy bouquet.
- Ketchup: For a simple, kid-friendly option that keeps everyone happy.
“The right condiment transforms the experience – it adds layers, excitement, and harmony to every bite.”
| Condiment | Flavor Profile | Usage Tips |
|---|---|---|
| Dijon Mustard | Mild, Creamy, Slightly Tangy | Serve as a dip or spread directly on sausage |
| Honey Mustard Sauce | Sweet, Tangy | Excellent drizzle or side dip |
| Sauerkraut Relish | Tangy, Crunchy | Use sparingly to avoid overpowering sausage |
| Spicy Brown Mustard | Bold, Spicy | Ideal for adding heat |
| Creole or Beer Mustard | Robust, Spicy | Pair with grilled bratwurst for depth |
| Ketchup | Sweet, Familiar | Great for casual, family-friendly meals |
Using these sides and condiments allows us to customize every serving to suit taste preferences, making our Chicken Bratwurst Sausage versatile from casual to festive occasions.
Storage and Make-Ahead Tips
Proper storage and make-ahead planning are essential to maintain the freshness and flavor of our Chicken Bratwurst Sausage. Here we detail the best methods to store and preserve these sausages so you can enjoy them anytime.
Freezing Instructions
To keep our Chicken Bratwurst fresh for longer periods, freezing is a reliable option. Follow these steps for optimal freezing results:
- Wrap each sausage tightly in plastic wrap or parchment paper to prevent freezer burn.
- Place wrapped sausages in an airtight freezer bag or container.
- Label the package with the date of freezing for easy tracking.
- Freeze at 0°F (-18°C) or lower.
| Step | Details |
|---|---|
| Wrapping | Use plastic wrap or parchment paper around individual sausages |
| Packaging | Use airtight freezer bags or containers |
| Labeling | Write date clearly on packaging |
| Freezing Temperature | Maintain 0°F (-18°C) or below |
| Storage Duration | Up to 3 months for peak quality |
Tip: Freeze sausages flat on a baking sheet for 1-2 hours before bagging for easier storage and portioning.
“Freezing immediately after preparation locks in flavors and texture, ensuring our chicken bratwurst tastes just as great when thawed.”
Refrigeration Guidelines
When planning to cook within a few days, refrigerating is the best choice to keep our Chicken Bratwurst Sausage fresh and safe:
- Store in the coldest part of the fridge at 34–40°F (1–4°C).
- Keep sausages tightly wrapped in plastic wrap or sealed in an airtight container.
- Consume within 2-3 days of preparation for optimal freshness.
| Refrigeration Tip | Recommendation |
|---|---|
| Temperature | Keep between 34–40°F (1–4°C) |
| Packaging | Use airtight containers or tightly wrapped plastic wrap |
| Consumption Window | Within 2-3 days after preparation |
Important: Avoid leaving sausages out at room temperature for more than 2 hours to prevent bacterial growth.
Conclusion
Crafting our own Chicken Bratwurst opens up a world of flavor and customization that’s hard to beat. With the right ingredients, tools, and techniques, we can create juicy, flavorful sausages perfect for any meal or occasion.
Whether we grill, pan-fry, or bake them, these bratwursts deliver a satisfying bite that’s lighter yet just as delicious as traditional versions. Plus, having homemade sausages on hand means we control quality and freshness every time.
Let’s keep experimenting with flavors and sides to make each Chicken Bratwurst experience uniquely ours. It’s a rewarding way to bring a taste of German tradition right into our kitchens.
Frequently Asked Questions
What is Chicken Bratwurst?
Chicken Bratwurst is a lighter version of traditional German sausage made with ground chicken instead of pork or veal. It offers a milder, leaner alternative while maintaining the authentic bratwurst flavor and texture.
Can I make Chicken Bratwurst at home?
Yes, homemade Chicken Bratwurst lets you control ingredients, customize spices, and ensures freshness. The process requires quality ground chicken, seasonings, casings, and the right equipment to create authentic sausages.
What ingredients are essential for Chicken Bratwurst?
Key ingredients include high-quality ground chicken, crushed ice, minced onion, cold water, nonfat dry milk powder, and a balanced spice mix of salt, white pepper, nutmeg, mace, coriander, ginger, and mustard seed powder.
What casings should I use for Chicken Bratwurst?
You can use natural casings (hog intestines) or collagen casings. Both give the sausage its traditional snap, but natural casings are preferred for authenticity and texture.
What equipment do I need to make Chicken Bratwurst?
Essential tools include a sausage stuffer or grinder, large bowls for mixing and chilling, and a heavy-duty cast iron skillet or grill for cooking.
How do I prepare the sausage mixture?
Keep ground chicken cold and mix it with crushed ice, spices, onion, and other ingredients evenly. Prepare casings by rinsing and soaking before stuffing to ensure smooth sausage formation.
How do I stuff and shape Chicken Bratwurst?
Load the sausage stuffer with the mixture, thread the casings, stuff evenly, and twist into uniform links. Seal the ends properly to maintain sausage integrity.
What are the best cooking methods for Chicken Bratwurst?
You can pan-fry on medium heat, grill using indirect heat to get crosshatch marks, or bake for even cooking. Always check internal temperature and let sausages rest before serving.
What side dishes and condiments pair well with Chicken Bratwurst?
Popular sides include sauerkraut, German potato salad, roasted vegetables, soft pretzels, and fresh garden salad. Condiments like Dijon mustard, honey mustard, sauerkraut relish, and spicy brown mustard complement the flavor.
How should I store homemade Chicken Bratwurst?
Refrigerate sausages at 34–40°F (1–4°C) and consume within 2-3 days. For longer storage, freeze tightly wrapped sausages at 0°F (-18°C) or below for up to three months.
Can I make Chicken Bratwurst ahead of time?
Yes, prepare and freeze sausages in advance. Thaw safely in the refrigerator before cooking, maintaining freshness and flavor for later use.
What safety tips should I follow when handling Chicken Bratwurst?
Keep all ingredients and equipment cold during preparation. Avoid leaving sausages at room temperature for over two hours to prevent bacterial growth and ensure food safety.