Chicken & Bacon Alfredo Brats
A dinner time favorite now stuffed into a tasty Midwest favorite. Fire up the grill for these homemade brats loaded with Ditalini Pasta and Cheese! Line the buns up, everyone is hungry!
Chicken Alfredo Brat
PS Seasoning
12-Oct
60 minutes
15 minutes
Italian
Poultry
A dinner time favorite now stuffed into a tasty Midwest favorite. Fire up the grill for these homemade brats loaded with Ditalini Pasta and Cheese! Line the buns up, everyone is hungry!
Ingredients
- 9 LB – Boneless Skinless Chicken Thighs
- 1 LB – Bacon
- 1 ½ LB – Alfredo Brat Seasoning
- ½ LB – Ditalini Pasta
- 1 Cup – Water, distilled
- 1 LB – High-Temp Mozzarella Cheese
- 1 - Home Pack Hog Casing
Directions
- Soak the casings according to the directions on the packaging.
- Place the chicken thighs and bacon in the freezer for 20-30 minutes before grinding
- Set up grinder with either a 1/8” or 3/16” plate.
- Grind the chicken and bacon together. (Only need to grind once)
- Add seasoning to the meat block and mix well.
- Add water, pasta and cheese to the meat and mix until mixed.
- Load your sausage stuffer with a medium sized horn (1/2”)
- Thread the casings onto the horn.
- Stuff the sausage.
- Link every 5 to 6 inches. Use a sausage pricker to eliminate air pockets.
- Cook the sausage on the grill making sure to bring the internal temperature up to 165 degrees.
- Package up the remaining brats in Vac-packs for best shelf life.
- Store in the fridge for 5-6 days or in the freezer for up to 6 months.
