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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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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