Chicken bratwurst is a healthier alternative to the traditional German sausage as they contain less fat and calories per serving. Available at most local grocery stores fresh, frozen or pre-cooked, chicken brats also make quick, easily prepared meals. Grilled or pan-fried, serve chicken bratwurst with your favorite condiments and side dishes for a healthy twist on a classic sausage.
Grilled Chicken Bratwurst
Preheat your grill to a medium-low heat. Grease the grill grates by brushing with olive oil or spraying with cooking spray.
Add the chicken bratwurst to the grill grates. Arrange diagonally across the grates so that the brats wind up with char marks when fully cooked.
Cover and grill the chicken brats for around 12 to 20 minutes, turning the links frequently. Cook until the chicken brats have browned and reach an internal temperature of 165 degrees Fahrenheit when tested with an instant-read thermometer.
Remove the chicken brats from the grill and serve with a side of sauerkraut.
Pan-Fried Chicken Bratwurst
Add a small amount of oil or cooking spray to a pan and heat it over medium-high.
Add the chicken bratwurst to the pan and cook, turning frequently, until they begin to brown, approximately 5 minutes. Reduce the heat to medium-low and add enough water or beer to the skillet to completely submerge the chicken brats. Simmer, covered, for 10 to 12 minutes.
Remove from heat and drain the water or beer from the pan. Serve on a bun with your favorite condiments and a side of potato salad.
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- Parboil fresh chicken bratwurst prior to grilling to avoid overcooked, dry brats. Simply simmer chicken brats in a pot filled with water or beer for 10 to 15 minutes to cook them, then finish them off by browning them on the grill. Add onions during parboiling to lend additional flavor.
- Use tongs when handling chicken bratwurst during cooking to avoid puncturing the skin and letting the juices escape.
Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.
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