For 25 Lb. Meat Batch
|25 Lbs.||Boneless, skinless Chicken Thighs|
|1 B-Unit||Bratwurst Seasoning (Seasoning options listed below)|
|1 Lb.||High-Temp Cheese (Cheese options listed below based on seasoning used)|
|2-3 Cups||Distilled Water|
|1 Package||29-32MM or 32-35MM Natural Hog Casings|
1) Grind chicken thighs through 3/16" plate once.
2) Add water, seasoning (B-unit) and high-temp cheese to meat grind. Mix for 3-5 minutes until meat becomes tacky.
3) Stuff into 29-32mm or 32-35mm natural hog casings.
4) Store and refrigerate overnight before grilling. Chicken sausages can also be packaged in freezer paper or sealed in vacuum bags for storage in freezer.