Chicken Bacon Ranch Sausage

This chicken bacon sausage is some of the best sausage we have ever made. It is very rare that everyone in the family loves a recipe, but this id definitely one of them. Even if you are not a sausage person, you can take the mix and not stuff it into casings. Take the bulk mix and make some of the best chicken burgers as well.

If you are looking to make more or less, just multiply or divide and determine your exact needs. This Recipe makes 5 Lbs. Links will take you to the products we used.

Ingredients Needed

• 3 1/2 lbs of chicken thighs Deboned Reserving Skin
• 4 Chicken Thigh Skins
• 1 1/2 lbs of Boneless Skinless Chicken Breast
• 1 lb Thick Cut Bacon
• 1/2 lb High Temp Mozzarella Cheese
• 2 - 1 oz Packets of Hidden Valley Ranch Seasoning or 2 oz Bulk Ranch
• 7 Grams or .25 oz of Black Pepper
• 6 Grams or .21 oz of Granulated Garlic
• 15 Grams or .52 oz of Kosher Salt
• 40 Grams or 1.41 oz of Non Fat Milk Powder
• 1-14 oz Can of Low Sodium Chicken Broth
• 1 Package of 32-35 mm Hog Casings or Equivilent

Directions

1. Cut Chicken into chunks that fit in your grinder
2. On a cookie sheet, spread out chicken and roll up skins. Place tray in freezer for 30-45 min to get slightly frozen again.
3. Spread bacon on a sheet pan and cook in 400 degree oven for 20-25 min or until slightly crispy
4. Break or chop bacon into 1/4 x 1/4 inch pieces
5. Remove Chicken from freezer and cut skins still rolled into chunks.
6. Grind chicken once mixing all three as you grind with a small plate in grinder. Our holes were 4mm.
7. In a bowl add ranch, pepper, garlic, salt and milk powder. Wisk together.
8. Add mixed seasonings 1/4 portion at a time mixing in as you go.
9. Mix by hand or in meat mixer for 3 minutes after all seasoning has been added
10. Add and fold in the bacon to the mix.
11. Add Cheese and fold it in to the mix as well.
12. Add 1/2 or 7 oz of the Chicken broth at this time.
13. Mix for another few minutes until protein extraction is achieved. Press a ball of mix into palm and hold upside down. If extraction is good it will stick and not fall. Continue to mix until it gets to this point. If it feels to dry, add a little more chicken broth a little at a time.
14. Make a patty and fry it on the stove. After done, taste it and make any spice adjustment to your liking.
15. Now link your Sausages. If not linking, separate and Vac Seal to freeze.
16. If you link, put links on tray and put in refrigerator uncovered overnight. This will dry the exterior and produces a snappier exterior for a better bite.
17. If Vac Sealing links, put on wax paper lined tray in freezer until hard, then seal. This will reduce compression.

Video Recipe Below!

We do use affiliate links. The links provided do not cost you any more money but enable us to make a small commission to help support the channel.