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Chicken Bratwurst


3 lbs chicken meat
1/2 tsp. allspice
3/4 tsp. caraway seeds, crushed
3/4 tsp. dried marjoram
1 tsp. finely ground white pepper
1 tsp. salt, or to taste
3 feet of 1 1/2” diameter hog or sheep casings


Prepare the casings and grind the meat through a small disk. Mix the remaining ingredients with the meat. Chill the mixture for thirty minutes in the refrigerator. Grind through a small disk and stuff into casings.
Refrigerate for up to two days or freeze.