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Chicken Bratwurst – Nuremberger style

Today I’m going to show you how to make a chicken bratwurst yourself. It’s simple and super quick to make. 

The grilling season has begun and the chicken bratwurst is a great change and is perfect for a barbecue. 

I’m going to show you the chicken bratwurst Nuremberg style in this post. This means the bratwurst is pretty small. I use a sheep casing caliber 22/24  for this. If you want a large chicken bratwurst, I recommend using a pork casing  caliber 28/30. 

 If you’re interested in more great bratwurst recipes, my recipe book “24 Bratwurst Recipes For A Perfect Barbecue Experience” is for you!

I also answered some general questions about making bratwurst in my post Making Bratwurst Yourself. Have a look there.

But now enough talking… 

Here you will find the complete chicken bratwurst recipe as a video or to read through.

Have fun and good luck making it!

Chicken Bratwurst – What do you need to make it?

chicken sausage - all Ingredients

Ingredients for 1 Kg 

  • 75 % chicken meat e.g. chicken breast (750g) 
  • 25 % poultry fat e.g. turkey fat or chicken fat/skin alternatively pork fat (250g)

Spices per Kg of meat

The equipment to make Chicken sausage 

Meat Grinder

You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.

Spice grinder / mortar

To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend grinding them yourself.

Natural casings / jars

The chicken sausage is stuffed into natural casings. I recommend you to use sheep casings caliber 22/24 if you want to make the Nuremberg version. But you can also use large sausages pork casing caliber 28/30.

If you want to make chicken sausage without casings, you can use jars and boil down the mixture. 

Make Chicken sausage  – Step-By-Step Instructions

1. Cut the meat into pieces suitable for the grinder. You can vary the size depending on how big your meat grinder is. If you want a fine chicken sausage, I recommend you to separate the fat and meat. 

2. Put the pieces of meat in the freezer for 1-2 hours to freeze. This will help you later with the grinding and ensure that the mixture does not get too warm.

3. Grind the spices to a fine powder. Whether you grind the marjoram as well is up to you. 

chicken sausage - spices

4. Now you can grind the meat. Depending on how coarse or fine you want your sausage, you can use different perforated discs. Honestly, this is a complete matter of taste. I use the fine perforated disc (3mm). 

chicken sausage - grind

5. Add the spices to the mixture and mix well for 3 – 5 minutes. The sausage meat should have a good binding. 

chicken sausage - mix

6. Next, put the pre-watered casing (approx. 30min) on the sausage stuffer. I use 22/24 caliber sheep casing here for small sausages. For large sausages I use pork casings caliber 28/30. Which one you use is up to you. 

chicken sausage - casing

7. Fill the sausage meat into the casing. Important: Do not fill the casing too much, otherwise it will burst later during frying. 

chicken sausage -fill

8. Now turn off the heat. You can decide for yourself how big your sausage should be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Then leave out one sausage length and repeat the process. 

chicken sausage - twist

9.Your chicken sausage is readyπŸ˜„ . Enjoy it. 

chicken sausage - ready

How long is the shelf life of the chicken sausage?

The chicken breast can be kept raw in the refrigerator for about 1-2 days.

If you scald it directly after production at 75 degrees Celsius (167Β°F) for 25 minutes, it can be stored in an airtight container in the refrigerator for about a week.

Alternatively, you can freeze it raw or scalded, then it will keep for up to 6 months and will not lose any flavor.



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  1. I have everything for need for chicken sausage except chicken fat. That does not seem to be available anywhere except Amazon. Anyway, is there much of a difference in taste with using pork fat?

    On a different note, my Nuremberg sausage is off. I finally found some Nuremberg sausages to try and figured out my store bought marjoram is really weak and probably old. I started growing my own, but it is slow. I so miss spice markets.


  2. I could not wait, so I made a batch. Your chicken bratwursts are fantastic. I could not find chicken fat anywhere so I used pork belly. Dried my first batch of fresh marjoram. Easy to grow, but slow. I started a bunch and it is unreal how much better it is. Finally bought a 0-50 gram herb scale too. This is a much have! Everyone loves the brats, so this is a definite keeper.


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