Chicken brats
November, 20th, 2024
Dieitician Tip
Most packaged ground chicken includes the fatty skin in the mix. To get a leaner product, ask your butcher to grind boneless and skinless chicken breast.
Ingredients (Serves 6)
- 1 cup minced yellow onion
- 4 cloves garlic, minced
- 1/2 teaspoon canola oil
- 1 cup cooked brown rice
- 1 pound ground chicken breast
- 2 teaspoons fennel seed
- 1 teaspoon cumin seed (or caraway, which has a milder flavor)
- 1 teaspoon ground paprika
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon minced fresh rosemary (or 1/4 teaspoon dried)
- 1/4 teaspoon nutmeg
- 1 teaspoon ground mustard seed
- 1 teaspoon celery seed
Directions
In a frying pan, saute onion and garlic in canola oil until browned. Transfer to a large bowl and mix together with cooked rice, ground chicken breast, and remaining ingredients. Refrigerator for 1 hour.
Divide mixture into 6 equal parts. Roll into sausage shape. Or if you prefer, you can pipe mixture into 6 sausage shapes. Place on sheet pan.
Roast in oven at 350 F for 5 to 10 minutes, until the internal temperature is 125 F. Then transfer to grill to finish cooking. The brats are not fully cooked until they reach an internal temperature of 165 F.
