Spinach and Asiago Chicken Brats

Discussion in 'Sausage' started by 05sprcrw, Mar 4, 2014.

  1. 05sprcrw

    05sprcrw Smoking Fanatic

    I had found a sausage in the store here that was fantastic and wanted to replicate it after searching far and wide I couldn't find one so I ended up taking a stab at it and here is what I came up with. It was pretty similar to the other one but I preferred this to the store bought version. It will be a work in progress to tweak just a bit more but overall I am very pleased with this.


    Spinach and Asiago Chicken  Brat

    8 – 9 LBS chicken (skin and fat included)

    2 Tbs sea salt

    2 Tbs dextrose (can substitute sugar just use less)

    2 Tbs white pepper

    2 Tbs garlic powder

    1 Tbs onion powder

    1 Tbs basil

    1 Tbs oregano

    ½ Tbs cure #1

    2 tsp paprika

    2 tsp coriander

    1 tsp accent (msg)

    1 tsp rosemary

    ½ tsp sage

    4-5 oz shredded asiago cheese

    1 cup chopped spinach (I buy the little frozen package thaw and drain water off)

    ¼ - ½ cup water

    I used 2 whole fryers and boned them out keeping the skin and fat to help keep the sausage moist.  I kept the wings back for a snack instead of trying to bone them out. 

    Then after it was boned out, I covered it in all the seasonings minus the cheese, spinach, and water. I do this to help it grind easier and faster.

    After the grind I mix the remaining ingredients in and gave it one last good mixing to ensure it is all evenly distributed.

    Test fry, plenty moist and good flavor time to stuff.

    Now I need a nice weekend to get some in the smoker and eat.

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  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great 05...... They'll be better when smoked and bloomed... Test fry's are bogus IMHO
  3. 05sprcrw

    05sprcrw Smoking Fanatic

    The only reason I test fried this was because it was the first time and I was doing everything on the fly and creating the recipe from scratch. Once I get it dialed in I never mess with a test fry.  And I think these will go in the freezer as is and straight to the cooker and just get a normal hot smoke until cooked and served.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! Like your press too, I have one just like it.

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