Spinach and Asiago Chicken Brats

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Smoking Fanatic
Original poster
Feb 7, 2012
Rural NE
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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looks great 05...... They'll be better when smoked and bloomed... Test fry's are bogus IMHO
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.
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