They were “okay”, I ended up doing antelope, beef brisket, ghost pepper cheese and pork shoulder with Hot Link seasoning. There was just something different about them that I can’t place a finger on. Was my very first time doing any sausage making.
The wife wants me to make fresh chicken brats(with breast only) any ideas as for them not being dry (was going to add carrot fiber for dryness)what seasoning I did order cheddar wurst any other suggestions/ideas would be great. I’m sure this question has been asked
blackbetty61 Cheddarwurst Chicken is next on my list as well. Carrot fiber is a must for sure. I’m a big fan of peppers and onions in my sausages. I will sweat them in a fry pan for a few minutes and allow to cool before running them though the grinder on my second grind of the meat. I will often add fresh herbs at this time as well. I’m also a big fan of the high temp cheeses. I have found that all of the fresh seasonings I have tried so far are great on their own but really shine with a few added fresh ingredients.
blackbetty61 I would suggest reading (or at least going through) these 3 articles;
They all contain some good information that should be helpful to you. I listed out my favorite seasonings to use on chicken brats a few times. I am trying to find that post now and will post it as soon as I can!
blackbetty61 This post has a list of some of my favorites for chicken brats.