My husband just made the best chicken bratwurst from scratch! If you can’t tolerate pork or can’t eat it for religious reasons, here’s one to try. Made from The Mixer Bible, mine is a simplified version with no casing, no second grinding etc.
Ingredient
2.5 lbs of boneless chicken thighs ground fine at home, or make it easy on yourself and ask the butcher to grind it very fine for you
1/2 c half n half or milk (see note)sp
2.5 tsp Salt
1 tsp ground caraway seeds
1/2 tsp ground pepper
1/2 tsp ground allspice
Pinch ground nutmeg
Method
1. Grind chicken fine. Messy! get the butcher to do this for you or just buy ground chicken. If done at home, freeze the chicken so it grinds easily
2. Add everything else and let it sit in the fridge for half an hour to meld
3. Oil your hands well, and make 3 oz patties
4. Can freeze individually at this point, or cook in a nonstick pan with a little oil about 2 mins on each side. cut into the middle to see if cooked through
5. Refrigerate extra for up to 2 days in the fridge or 2 weeks in the freezer. We’re going to cook them all, and then nuke slowly when we want one.
Note: the recipe called for 1/2 c of milk but we were out and I’m lactose intolerant and really, half n half makes it softer and smoother. Sorry for the cheesy paper plate but no one wants to do dishes right now!
Makes 12 servings of 3 oz each, about 21 gms of protein each.
My Last Diet 
One Response to “Home-made Chicken Bratwurst 21 gms protein”