Turkey/Chicken Breast for brats, breakfast sausage and patties.

  • Wanted to make some brats and breakfast sausage out of chicken/turkey breast. Didn’t want to add any fat or if I had to, as little as possible as we are trying to eat healthy. I am going to use the Parmesan Garlic Bratwurst Seasoning and the carrot binder. Also was thinking on making patties out of these to replace hamburgers. Has anyone tried making these using all white meat? If so any suggestions. Thanks

  • Walton's Employee

    @harpo79 I’ve made poultry bratwurst a lot as I eat a ridiculous amount of chicken breast and I am always looking for new ways to eat it without getting bored. Check out these two videos, https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst also this video that I did a while ago https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe .

    I’ve made patties out of what was left over from stuffing these and they work as long as you are adding a binding agent like carrot fiber but you have to be careful when grilling them as they are so low fat that they do have a tendency to fall apart if you flip them too early or to fast.

    Hope this helped!

  • @jonathon Thanks for the answer. I have watched the videos. I am confused on the protein extraction. When making the brats and sausage patties do I need to mix to get the extraction? And when I make the snak stix do I need it then? In one of the videos it says when making the brats you don’t need the extraction. And was there much difference in the brats when you ground them through the 3/8 then 3/16 plate vs. when you ground then several times thru the 3/16 plate?
    Also would you use the cold phosphate with the snak stix and the brats/Patties?

  • Walton's Employee

    @harpo79 A good way to easily remember when you need protein extraction and when you do not need it is if it is being cured and smoked it needs it, if it is a fresh product (no cure) then you do not need it. So for snack sticks, especially if using lower fat content, protein extraction and a binder is very important, make sure the mix is good and sticky to prevent losing any fat you do have in there.

    So, short answer is for the brats and patties no, you dont need to worry about it but for the sticks you do need it.

    For Grinding the best result I had was when I ran it through a 3/16th plate first and then a 1/8th plate twice. I did notice a difference from when I just did it 3/8 and then 3/16, the texture changes but for poultry it works better.

    Last thing, yes add the cold phosphate when making sticks for sure, on the patties it wont be as beneficial.

    Let me know if you need anything else!

  • @jonathon I also noticed in one of the videos that you cooked all the brats before you sealed them in a bag. Is there a benefit to doing it that way vs. freezing them, then sealing them to cook on the grill as needed?

  • Walton's Employee

    @harpo79 As long as you arent adding any cure and you are freezing them before vac sealing them then no, there is no benefit to cooking them first. If I cook a fresh product before sealing them then I just wanted to have brats ready to eat as soon as I defrost them! Either way is fine.

  • @jonathon What does adding the cure have to do with freezing them? When I make my snak stix I’ll freeze what I am not going to use up right away.

  • Walton's Employee

    @harpo79 Just that you need to cook before vacuum packing them if you are adding cure. You shouldn’t stuff a cured product (like snack sticks) and vacuum pack and freeze them before smoking them.

  • @jonathon Thanks

  • @jonathon Would you use cold phosphate in the brats?

  • Walton's Employee

    @harpo79 Absolutely yes. The Brats I made where I used both the phosphates and carrot fiber were excellent. My struggle with Brats was always that they would be a little dry as they are so low fat but when I used those two things in conjunction it really improved the texture and moisture content of the brats!

  • I’ve found that using dark meat helps keep moisture and help everything stick together better than just breast meat too. Boneless/skinless thighs are usually less expensive too.
    If you’re not opposed to a little bit of fat you can add some pork butt in as well - it helps bind things together too, pork is sticky.

  • Walton's Employee

    @harpo79 Yes, chicken thighs are generally higher in fat content so that absolutely makes sense. I might make some out of thighs and some out of breasts to compare?

    Would anyone be interested in a video about that or should I just do it as a post?

  • @jonathon- I vote for a video.

  • @jonathon In one of your videos for 5# of turkey you say you would use 5 lb of store bought ground turkey, 1/4 a package of Supreme Pizza Brat (a full package would normally season 25 lb of meat) 1/4 a package of carrot fiber and 0.4 oz of cold phosphate. Now, for a 25 lb batch of regular brats we recommend 12 oz of cold water, since I am using 5 lb of turkey I should use about 2.7 oz of water but since I am using both carrot fiber and cold phosphate I am going to double that and use 4.5 oz of water. Would this be the same for 5# of chicken?
    Also you prefer to run it through a 3/16th plate first and then a 1/8th plate twice over doing 3/8 twice?
    And last would you hand tie the links or twist them. Is there a video on how to do that?


  • Walton's Employee

    @harpo79 Yes, it would be the same for Turkey as it would be for Chicken and adding the cold phosphate is really going to help you out here. The cold phosphate seems to work better than anything else at retaining moisture and my best results were when I used it in conjunction with the Carrot Fiber, like you are going to do!

    I do prefer a 3/16 to a 1/8th over twice through a 3/8th plate as you will end up with a finer grind and because we want to break down the protein more in poultry than we would in pork or beef I just think it gives you a better end result.

    Second question we have had in the last few days on linking. I think we will get a video going on some linking tips and hopefully we will get it on the website shortly. For now the best video that shows how to twist is this hot dog video you can go to the 4:35 mark and Austin does a good job twisting cellulose casings though he does not show how he tied them.

    Let us know if you need anything else!

  • @jonathon Thanks

  • @jonathon I watched the hot dog video. I am making chicken brats, then vacuum seal them six in a bag to cook at a later time. So would I twist then in links of six then seal them. Can you twist then cut individually?

  • Walton's Employee

    @harpo79 If you are vac packing them before cooking I would leave them linked, then put them in the freezer until they are mostly frozen before vac packing them. This will prevent them from being smashed down when put under vacuum. I would also cut them before packing them if you are freezing them as that will help the twist stay closed a little. If you aren’t freezing them before then don’t cut them or the meat will be forced out of the casing.

  • @jonathon So if I understand what you are saying, I prefreeze before sealing in rows of 6 then cut in individual links when I final seal.

  • Walton's Employee

    @harpo79 That is it exactly! You could leave them linked in the package if you wanted but it seems like it would be more work that way and it wouldn’t really give you any benefit, so just cut them right before you vac seal them.

  • Walton's Employee

    @iveryan Grabbed some chicken thighs the other day, thoughts on what seasoning I should use? I am also going to make another post so more people see this and can vote but since you responded to that comment I wanted to get your input.

  • @jonathon Good Morning Jonathon. Pick the seasoning you want, since you are the one who is going to be eating them. 😁 Im interested in how the thighs will affect the texture, how you are going to grind them etc.


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    Thanks for the response!

    I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

    As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

    Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.


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    @jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

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