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?
    Thanks


  • 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?
    Thanks


  • 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.
    Thanks


  • 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?
    Thanks


  • 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.
    Thanks



  • @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?

    Thanks


  • 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?
    Thanks


  • 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.
    Thanks


  • 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.

    Thanks!


Log in to reply
 



Recent Posts

  • @TinCupTom I agree with both @bobing195-7 and @ed-jordan in regards to the H Summer, great tasting Summer Sausage without being too strong or having any real heat.

    Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.

    The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor

    Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.

    Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.

    H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.

    Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.

    read more
  • E

    @tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!

    read more
  • B

    I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
    So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob

    read more
  • S

    thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!

    read more
  • S

    excellent, thanks.

    read more
  • @Jeff-Allen While the 26 and 33 lb sausage stuffers absolutely will make 19mm snack sticks the reduced size of the piston on the 11 lb model does make it easier. I have made snack sticks with all of the sizes and especially when you are working by yourself the 11 lb is easier to do.

    read more

Recent Topics

Popular Topics

29
Online

2.3k
Users

687
Topics

2.2k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.