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Chicken, bacon, ranch sausage — question

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    Chicken, bacon, ranch sausage — question

    I’m planning on making a chicken bacon ranch sausage. I have some ranch seasoning from Walton’s, and I figured I might as well make some chicken bacon ranch sausage. I have homemade bacon slabs in my freezer. Sounds good, eh?

    Question: should I dice the (homemade) bacon? Or should I put it through the grinder with all the other ingredients?

    That’s my dilemma. What do you think?

    #2
    The only way to know is... DO BOTH! And report back, of course.

    Comment


    • mnavarre
      mnavarre commented
      Editing a comment
      Actually ALL THREE! Obviously you need to do a batch with 50% of the bacon ground and 50% diced. FOR SCIENCE!

    #3
    I would grind the bacon. Just my opinion.

    Comment


      #4
      Depends on how much bacon flavor you want. If you want as much bacon forward as possible then do both as said above.

      least flavor would be a small dice.

      ground up will permiate throughout more than diced.

      also the flavor will transfer through fat.

      im in favor of doing both with a lesser amount of bacon. Cook off a piece of that first and adjust.

      you can make small patties of each to hone in on the season and flavor before doing batches.

      Comment


        #5
        Thanks for the input everyone!

        Comment


          #6
          Also realize that the bacon, especially if you go ground, will affect the salt content of your farce. That'll affect the texture and taste of the finished sausage.

          Comment


          • scottranda
            scottranda commented
            Editing a comment
            Yep! My sausage is a farce! 🤣

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