chicken bratwurst is a healthier alternative to traditional pork brats. Spiced like a regular bratwurst, a chicken brat can contain 80 percent less fat than the pork version. For this reason, you'll cook a chicken brat a bit differently to make sure it doesn't dry during the cooking process. Pair condiments that go with chicken to complete your chicken sausage sandwiches for a nutritious meal.
Remove the chicken bratwurst from the refrigerator and let it get to room temperature. This will help the meat cook more evenly. Brush the brats lightly with oil. Olive oil and other monounsaturated fats make healthier cooking oil choices.
Pre-heat a pan, skillet or grill to medium heat. On a grill, look for gray coals to prevent flames and high heat that will burn the sausages.
Place the brat in the pan, skillet or on the grill. Place the sausage on the grill perpendicular to the grill lines to prevent sticking and add nicer grill marks.
Cook the brat until the bottom turns a dark brown, but not black, about three minutes. Cooking too long will dry out the chicken. Turn the brat and repeat the process, cooking all four sides.
Remove from the heat and let rest for several minutes. This will let the juices reabsorb into the chicken, which will continue to cook inside its casing. After the brat has rested, cut it open to examine the inside. The meat should be white and firm. Pink chicken is undercooked and can cause illness.
Place the rest of your brats on your heat source, leaving space between each one. Bunching sausages together will prevent the heat from spreading evenly among the sausages and heating them evenly.
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- Pre-boil the brats in apple cider for five minutes to moisten them and add a sweet flavor. This will reduce your cooking time. Finish your brats in boiling apple cider for several minutes as an alternate method. Boil the brats in beer if you wish to make a more traditional brat.
- Serve with sauerkraut, spicy mustard and grilled onions to mimic a traditional brat sandwich. Serve with grilled onions cooked with finely-diced apples and honey mustard to add a more familiar taste to your chicken sandwiches. Use a lighter, less-dense, bun than you would for a stronger pork brat. Hot dog buns, including potato rolls, make good choices, rather than harder or crustier buns.
- Use tongs to move your brats before, during and after the cooking process. Poking the brats with a fork will let fat escape, resulting in a drier sausage.
Sam Ashe-Edmunds has been writing and lecturing for decades. He has worked in the corporate and nonprofit arenas as a C-Suite executive, serving on several nonprofit boards. He is an internationally traveled sport science writer and lecturer. He has been published in print publications such as Entrepreneur, Tennis, SI for Kids, Chicago Tribune, Sacramento Bee, and on websites such Smart-Healthy-Living.net, SmartyCents and Youthletic. Edmunds has a bachelor's degree in journalism.
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