Thanks for watching our Chicken Bacon Ranch Sausage Video - Looking for a beast of a grinder? Try this one! 🚀MEAT! 1 HP Grinder - alnk.to/1C23WzT Written Recipe located at www.shopbbqbybiggs.com/blogs/news/chicken-bacon-ranch-sausage-recipe
I just made 2.5 lbs of this today. I'm not a huge ranch fan but my wife and daughter are. My wife tasted one and has decided my daughter can sample one the next time I make a batch because 2.5 lbs is enough for her and not enough to share.
This is by far my wife's favorite sausage recipe. Just waiting on chicken to go on sale for yet another batch! We have put dehydrated mushrooms in the mix before as well and that was an added flavor
amazin' sausage brother. SPOT ON. looks great and loooove what you did here. meat grinder was a game changer for me and looking forward to trying this. THANK YOU!
You inspired me to make this and we added Jalapeno and high temp cheddar and high temp pepper jack cheese also. 40# Skinless Boneless Breast 40# Skinless Boneless Thighs 30# Fresh Bacon 10# Fresh or 10oz. Dehydrated Jalapeno 5# High Temp Cheddar 5# High Temp Pepper Jack 3# Hidden Valley Ranch Powder Garlic and Onion Given us about 370 links. We knew this was gonna be a lot to mix...So Please don't laugh but we went to HomeDepo and got a electric cement mixer. This made our day a lot easier and funny as well!!!
I recently discovered your channel and have watched a couple videos. These sausages look fantastic! I've never been a big fan of chicken sausage, but I may have to try this one out!
Aaron your grinder makes mine look like a Fisher Price Toy. I Down sized a lot the past few years and miss making a lot of sausage.. But I do appreciate watching your videos and very much enjoy them.. Thanks Buddy.
This sausage looks fantastic. Imma be making this soon and thanks for sharing your recipe. I downloaded the recipe into Microsoft Excel program by grams including the meat, this makes for well distributed ingredients no matter how many grams of meat you pull out of the freezer.
You cannot even tell it’s in there and you kind of need a little fat in there. Probably some of the best sausage we have ever made. The family loves it
I have apparently been living under a rock somewhere, because I have never seen chicken sausage. lol Man, that looked delicious. How is the texture compared to venison or pork?
Yes it makes it more bacon flavored because the fat is rendered. Raw cooking to 165 it has a slimy consistency and adds nothing really. Went both ways before never not cooking again.
I do not want the high carbs of milk powder….can I omit? That is why I want to make home made to avoid the sugar in milk powder. I do not mind the ranch powder it is the seasoning…in small amounts…but added milk….i am completely flummoxed! Thanks! Gladys🇨🇦Toronto
You do not have to add if not wanted. I just add to keep it moist when cooked. I have done without and as long as it is not overcooked too much it turns out fantastic as well.
@@BBQbyBiggs Oh, thank you, thank you, thank you! I will omit powdered milk. By the way…I just discovered that Switzerland is a country of over 350 varieties of sausage….. but Germany produces over 1,500 different kinds! Where can we find all those recipes?🌭🌭🌭🌭🌭🥓🥓🥓🥓🥓
When I first started making sausages, I didn't use milk powder because I thought it was just used as a binder, and the High Tempature Milk Powder is expensive. Once I found out HTMP also helped with moisture retention, I decided to try it. Wow! Now my sausages are much more juicy, and I will never go back to making linked sausage without it.
ATTENTION GOOGLE, how about having a wi-fi print button, so i can send the recipe to my printer right from my big screen tv?? It sure would make things alot easier, and the list of ingredients right on the screen, long enough so i can copy it down, for people who dont have a wifi printer!! OR maybe make it so i can easily email the recipe to myself right from the tv screen?? 😊
Thanks for watching our Chicken Bacon Ranch Sausage Video - Looking for a beast of a grinder? Try this one! 🚀MEAT! 1 HP Grinder - alnk.to/1C23WzT Written Recipe located at www.shopbbqbybiggs.com/blogs/news/chicken-bacon-ranch-sausage-recipe
I just made 2.5 lbs of this today. I'm not a huge ranch fan but my wife and daughter are. My wife tasted one and has decided my daughter can sample one the next time I make a batch because 2.5 lbs is enough for her and not enough to share.
My wife feels the same.
My wife and I tried this recipe. Wholly smokes this is a good one. Thank you for this excellent and easy recipe.
This is by far my wife's favorite sausage recipe. Just waiting on chicken to go on sale for yet another batch! We have put dehydrated mushrooms in the mix before as well and that was an added flavor
NIce job on the sausage!
Appreciate it Rus! Have a good holiday weekend!
These CBR sausages looks fantastic. Nice job Biggs!🤘
Appreciate it sir! They were actually some of the best chicken sausages I have ever eaten. I definitely did not make enough.
amazin' sausage brother. SPOT ON. looks great and loooove what you did here. meat grinder was a game changer for me and looking forward to trying this. THANK YOU!
Those grinders are beasts! Appreciate you stopping in!
You inspired me to make this and we added Jalapeno and high temp cheddar and high temp pepper jack cheese also.
40# Skinless Boneless Breast
40# Skinless Boneless Thighs
30# Fresh Bacon
10# Fresh or 10oz. Dehydrated Jalapeno
5# High Temp Cheddar
5# High Temp Pepper Jack
3# Hidden Valley Ranch Powder
Garlic and Onion
Given us about 370 links.
We knew this was gonna be a lot to mix...So Please don't laugh but we went to HomeDepo and got a electric cement mixer. This made our day a lot easier and funny as well!!!
Wow, that sounds like an epic recipe! Adding jalapeno and high temp cheese must have given it an amazing kick!
Good luck in the Pitmasters Challenge. Great channel you have, just started to follow you on TH-cam and subscribe. Best of luck
Oh thank you! Appreciate that!
Awesome looking brats, Biggs! Outstanding combo of ingredients and the results looked like they cooked to perfection. Bravo, Aaron! 👏
Thanks Joe! Have a good 4th!
Man those look super delicious! 🔥🔥🔥
So so dang good! Thanks for watching!
I recently discovered your channel and have watched a couple videos. These sausages look fantastic! I've never been a big fan of chicken sausage, but I may have to try this one out!
It was darn good! Thanks for stopping by! I subbed you as well! Good things happening on your channel. Stay consistent!
Aaron your grinder makes mine look like a Fisher Price Toy. I Down sized a lot the past few years and miss making a lot of sausage.. But I do appreciate watching your videos and very much enjoy them.. Thanks Buddy.
I appreciate you stopping by!
nice sausages!
Appreciate it Trumpetmaster!
Nice one Biggs
Thanks Lance, appreciate you stopping by!
Amazing looking sausage, good sir. 😎
Thanks Will! Hope you are having a great week!
@@BBQbyBiggs It's been pretty dang good. Picked up some alligator ribs that I might smoke this weekend. I've got no idea what I'm doing here.
@@evilTexanBBQ alligator ribs? That will be unique! Video that one for sure!
This sausage looks fantastic. Imma be making this soon and thanks for sharing your recipe. I downloaded the recipe into Microsoft Excel program by grams including the meat, this makes for well distributed ingredients no matter how many grams of meat you pull out of the freezer.
Awesome!
Great video those look delicious 👌 not too sure about chicken skin in the sausage tho , chicken skin is only good when crispy
You cannot even tell it’s in there and you kind of need a little fat in there. Probably some of the best sausage we have ever made. The family loves it
I have apparently been living under a rock somewhere, because I have never seen chicken sausage. lol Man, that looked delicious. How is the texture compared to venison or pork?
It is very similar actually. No weird mouth feel at all.
@@BBQbyBiggs Thank you for getting back to me.
Wow this turned out really good 👍 dam my brother
They were actually very darn tasty. Definitely did not do enough!
That looks great! how much cure would you add if you wanted to smoke these?
1 oz to 25 lbs of meat. If more multiply up if less divide it down.
@@BBQbyBiggs thanks
Yooo sausage is legit my favorite food of all time ! Wrap it in a nice soft bun and bite into it ! 🌭
Appreciate it Nate! I surely put it in a soft bun with a drizzle of ranch!
Is the recipe written out somewhere?
Here you go www.shopbbqbybiggs.com/blogs/news/chicken-bacon-ranch-sausage-recipe
I was thinking you'd add just the uncooked bacon into the grind... do you think precooking is better?
Yes it makes it more bacon flavored because the fat is rendered. Raw cooking to 165 it has a slimy consistency and adds nothing really. Went both ways before never not cooking again.
@@BBQbyBiggs that makes so much sense, thank you!
Where will we can see the complete recipe sir
I will post
I do not want the high carbs of milk powder….can I omit? That is why I want to make home made to avoid the sugar in milk powder. I do not mind the ranch powder it is the seasoning…in small amounts…but added milk….i am completely flummoxed! Thanks!
Gladys🇨🇦Toronto
You do not have to add if not wanted. I just add to keep it moist when cooked. I have done without and as long as it is not overcooked too much it turns out fantastic as well.
@@BBQbyBiggs Oh, thank you, thank you, thank you! I will omit powdered milk. By the way…I just discovered that Switzerland is a country of over 350 varieties of sausage….. but Germany produces over 1,500 different kinds! Where can we find all those recipes?🌭🌭🌭🌭🌭🥓🥓🥓🥓🥓
When I first started making sausages, I didn't use milk powder because I thought it was just used as a binder, and the High Tempature Milk Powder is expensive. Once I found out HTMP also helped with moisture retention, I decided to try it. Wow! Now my sausages are much more juicy, and I will never go back to making linked sausage without it.
BTW, the non-fat milk powder you find at your local grocer is not the same and will not work the same as HTMP.
I cant find the recipe please post
Here you go www.shopbbqbybiggs.com/blogs/news/chicken-bacon-ranch-sausage-recipe
Tell me you used that one piece of stray cheese.
Heck maybe!!
Where is the details of the recipe sir.can you post directly here so I can screen shot less time and save time for grocery
I will get it posted tomorrow. Away from home this week.
ATTENTION GOOGLE, how about having a wi-fi print button, so i can send the recipe to my printer right from my big screen tv??
It sure would make things alot easier, and the list of ingredients right on the screen, long enough so i can copy it down, for people who dont have a wifi printer!!
OR
maybe make it so i can easily email the recipe to myself right from the tv screen?? 😊
Thanks!
Put more water in your casing and leave it in putting it on the horn, can never have too much water in casing.
Great tip!