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
Rated 3.8 stars by 5 users
Category
Poultry
Servings
10-12
Prep Time
60 minutes
Cook Time
15 minutes
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.
