Juicy chicken brats



  • Hello
    I’m new to this community and want to say thank you for the great information and videos and recipes

    I’m going to be making my first batch of brats ever!

    I just watched your latest video using chicken thighs

    Please tell me exactly the amounts of ingredients for this recipe

    I will use south of the border seasoning, do I use 20 or 25 pounds of thighs?
    Amount of cold phosphate?
    Amount of carrot fiber?
    And amount of water or can I use chicken broth?

    And do I need to slowly ramp up smoking temperatures to 200 degrees and remove at what temperature?
    You mentioned in your video that you do not want over cook the brat either,to prevent drying out
    Also will this work with any of the other seasonings you recommended for brats?

    Thank you again!


  • Walton's Employee

    @stan Glad to have you here! Going with chicken thighs for bratwurst is a good idea, the taste and moisture difference is significant in my mind.

    So for South of the Border with Chicken thighs use 25 lb of thighs and the entire bag, if it was breast I would say use the entire bag to 20 lb of meat.

    Use 2 oz of Cold Phosphate for every 25 lb of meat

    Use 4 oz of Carrot Fiber

    For water, since you are using both cold phosphate and carrot fiber, you can use 16-24 oz of water. As for using chicken broth my only fear would the extra sodium from the broth, you can try it, but if I were you I’d maybe do a small batch out of the 25 lb with it first.

    So, this is not a cured product so you don’t really want to smoke it per say. I’d start them out at around 200° for about 5 minutes or so and then I’d set the heat up to 350° or so to finish them. Since it is chicken you should cook to an internal temperature of 165°.

    Other Seasonings I really like to use with chicken are Supreme Pizza Brat, Habanero Mango, Reuben Flavored and Feta Cheese & Spinach which is interesting because I hate both Feta Cheese and Spinach!

    I think I covered all of your questions but if not let me know!



  • Hello
    I recently just made 25 pounds of all chicken thigh brats
    Purchased and used all your recommended products
    Brats came out great!
    I used 38 mm casings
    Next time I will use 30 mm casings
    My question is about link tying
    Do you have any videos on brat link tying? Or just twist and cut?
    Thanks for all the great information!


  • Walton's Employee

    @stan We currently don’t have a video dedicated but I think we are going to have to make one as it’s a fairly common request! For a good example of how to twist casings go to the 4:35 mark of this video https://www.youtube.com/watch?v=q_FgktFx4Xg Austin is twisting cellulose casings here but it shows how to twist.


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  • @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.

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    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!

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