Chicken brats

Date Updated: 01/29/2019

Serving Info

Serves 6

Dietician Tip

Most packaged ground chicken includes the fatty skin in the mix. To get a leaner product, ask your butcher to grind boneless and skinless chicken breast.

Directions

In a frying pan, saute onion and garlic in canola oil until browned. Transfer to a large bowl and mix together with cooked rice, ground chicken breast, and remaining ingredients. Refrigerator for 1 hour.

Divide mixture into 6 equal parts. Roll into sausage shape. Or if you prefer, you can pipe mixture into 6 sausage shapes. Place on sheet pan.

Roast in oven at 350 F for 5 to 10 minutes, until the internal temperature is 125 F. Then transfer to grill to finish cooking. The brats are not fully cooked until they reach an internal temperature of 165 F.

Ingredients

1 cup minced yellow onion
4 cloves garlic, minced
1/2 teaspoon canola oil
1 cup cooked brown rice
1 pound ground chicken breast
2 teaspoons fennel seed
1 teaspoon cumin seed (or caraway, which has a milder flavor)
1 teaspoon ground paprika
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1 teaspoon minced fresh rosemary (or 1/4 teaspoon dried)
1/4 teaspoon nutmeg
1 teaspoon ground mustard seed
1 teaspoon celery seed