Chicken Alfredo Brat

• servings: 12 servings
• active time: 1 hour
• total time: 1 hour 15 minutes

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.

Nutrition

• Serving Size: 10-12