Chicken/Turkey breast meat breakfast sausage and Brats.
Looking for tips, tricks, and ideas for making lean poultry sausage. Are there additives that can be employed to offset the lack of fat and make a better sausage?
Boudreaux last edited by
One that Jon uses when he makes chicken brats is Cold Phosphates, it raises the Ph of the meat to allow it to hold more water so you can always try that one.
@1grinder I make a ton of Chicken Brats here and I love playing around with additives and ingredients to try to make them as juicy as possible. What @Boudreaux said is correct about using Cold Phosphate to help increase the water holding capacity of the meat. I like to use this together with Carrot Fiber as that can hold up to 26 times its weight in water, meaning if you add one oz of carrot fiber you can add 26 oz of water and it will hold all of that. When making a low-fat sausage you need to do everything you can to prevent it from drying out.
I’ve done a few videos on this subject. https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst I think gave me the best results on camera as I used both Carrot Fiber and Cold Phosphate for the first time together. I will post the links to the other two below in case you want to see them as well.
If you are really wanting to make the best poultry brat you can then instead of the carrot fiber I would suggest using Super Bind. It is more expensive but it is a mix of Carrot Fiber and Potato Starch so you get the benefits of the carrot fiber but the potato starch begins to gel at the same temperature that meat starts to expel its water so it soaks it right up and binds it in there.
Also, try using some chicken thighs instead of all breasts, the extra fat from the thighs will help.
Good luck and if you try anything different and it works out really well (or really terribly) let us know!
@boudreaux Thank you so much. I like the people that hangout here at Walton’s Community, it’s a super resource for beginners like myself.
@jonathon Thank you for the fast response. Looks like it time to get another order in. While I love my bacon, pork sausage and other meaty delights, I have been struggling with my weight. In the passed year I have managed to drop 50 lbs. with Weight Watchers and they subscribe to eating more lean proteins. I’m trying to broaden my menu choices using the lean poultry breast to create new flavor profiles. Will definitely check out the turkey brat video Thanks again and have a Merry Christmas.
@1grinder Merry Christmas and good luck! This is a hard time of the year to lose any weight, at least at my house, but it can be done with some will power!
@Joepingel That would be correct, the 22mm tube is too big for the 30mm casing, it will fit the 32mm collagen but not the 30. You can check out a chart that shows you what tube to use with what casings (https://meatgistics.waltonsinc.com/topic/187/what-size-stuffing-tube-to-use-sausage-casing-size-chart) that Austin made a few years ago. Please let me know if you saw incorrect information somewhere on either meatgistics.com or waltonsinc.com and I will get that fixed.
Thanks Jonathon. I pan fried the sausage in a cast iron skillet (my “go to” for the stove) on low heat actually. I could not believe there was no moisture in that skillet. The sausage really was great (Holly), beautifully brown. I was very surprised at no rendered fat, but it is very pleasant to experience a sausage patty that is not greasy. I thought I did something wrong lol.
Yeah, goat is lean. I will be going the route of adding pork fat, or mixing in some ground pork. I will have to read up on the other options you have suggested as they are new to me. I like to keep my food as “natural” as possible. I do appreciate the assist here.
@homesteader57 When making a fresh sausage like breakfast sausage adding water isn’t necessary and you’d only need to do it to help mix in the seasonings and additives. I personally don’t add water to breakfast sausage or bratwursts. Did you stuff this into a casing or did you make loose breakfast sausage and cook it up in a pan? Either way, I’ve never heard of no fat rendering out when cooking a breakfast sausage, can you give me a little more information on how you cooked it? In a pan over high heat I am assuming, was it cooked at the highest heat? Cast Iron or something else?
I am going to be very interested to see what happens when you make Brats out of the goats. I’ve never done it but I am pretty sure goat is low in fat content. For brats you want your fat content to be around 75/25 so you will have to add some pork fat if you can. If you don’t want to add pork fat then you can try what I have been doing with lower fat meats. When I have made Chicken Brats I have been using Cold Phosphate to increase the water holding capacity of the meat. I’d also recommend you use a binder like Sure Gel or Super Bind or a moisture retender like Carrot Fiber. Using both of those seems to be the best bet to get a nice juicy product out of a lower fat meat.
@scott-williams First, I’d recommend you use a binder like Sure Gel or Super Bind or a moisture retender like Carrot Fiber. This is always the first thing I recommend when someone has an issue with the texture of their sausage.
Your fat content is correct and it sounds like you used the correct amount of seasoning. 190° is a little higher than I would recommend, but we have all been there when it’s just taking too long so you dump it a little more than you really should! I don’t think that is the issue but check out this post titled Summer Sausage Nightmare specifically @Parksider’s response to finishing it up in water. It’s a good tip and I am going to be doing some tests on it here to verify a few things.
What I think probably caused your issue was the mixing in some way. When adding pork fat to your venison I think the best time to add it is during the second grind, it’s possible that your fat didn’t really mix in well with the venison, that would explain why it seemed dry even though you had the correct fat content.
It also could have been lack of protein extraction, I looked through your posts and can’t tell if you have a mixer or are mixing by hand? With cured sausages, I always recommend using a meat mixer as getting the right level of protein extraction. I am guessing that you had some fat out where the fat renders and cooks out of the product.
Hope this helps!
I made my first batch of brats last night and was using the 30mm collagen casing, but I could not get it to fit on the 22mm tube. I used instead the 16mm tube. I am just curious about what I was doing wrong. I have the 11lb vertical stuffer.
@papasop Sorry, I didn’t catch that you said by the switch initially.
I see the same thing now. Weird thing is that the Pro Series also says the same thing. If you couldn’t use any of them for more than 5 seconds in reverse, that would be odd, because then nothing would work well with the meat mixers.
I’m getting some questions sent to the manufacturer. I’ll let you know if they can clarify further.
I’ve used both the Pro and Butcher series grinders with the reverse on for more than 5 seconds, and used them to mix a lot of meat, so my initial thought is that it is fine to do on mixing, but maybe just not when the grinder head, auger, plate/knife, etc. is attached. Meat is the “lubricant” for all that when grinding, so in reverse for too long and the meat not being pushed through everything could cause problems.