breakfast sausage seasoning explained
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Ok first time poster, short time lurker. First batch breakfast sausage was made using Holly seasoning, comments were this is good but would like a little more flavor but not as much salt and no more heat… What might be might best option to “meat” those demands? I dont get the nuances of country style, dixie style, and southern style? Help me choose another seasoning to try or add to my Holly blend please. TIA
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Ok first time poster, short time lurker. First batch breakfast sausage was made using Holly seasoning, comments were this is good but would like a little more flavor but not as much salt and no more heat… What might be might best option to “meat” those demands? I dont get the nuances of country style, dixie style, and southern style? Help me choose another seasoning to try or add to my Holly blend please. TIA
Scott Coberly I like the 1504 seasoning it has great flavor and not to much heat. As far as “Southern” and “Dixie” goes it mainly refers to regional flavoring preferences. Salt is always going to be a subjective seasoning, as well as a main seasoning in any sausage. As an example a Sheboygan Brat is going to be a Wisconsin style of brat.
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I use H-110 for basic standard. It also needs about 10% extra seasoning to flavor but be carefully it adds more salt. But you can add your own spices to get what u want.
tarp H-110 is great, its brings good heat! It’s probably my favorite and is great in B&G.
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I like the H-110 and Holly which I tweak to our tastes, sage, black and red pepper. I use them to save some time, but I also have my own recipe that I like when I have time and we are doing a large batch.
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Scott Coberly If you like the Holly but want it a little less salty maybe try backing the seasoning off by about 10% and see how you like that?
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Thanks for the response guys. I was actually wondering about increasing the holly a tad and then adding a little brown sugar to counter the salt and heat what do ya think of that? I tried adding my own seasoning to change the profile some but…that turned out not good lol too much of something!
Having fun tho. I know it’s hard to advise because taste is subjective. -
Thanks for the response guys. I was actually wondering about increasing the holly a tad and then adding a little brown sugar to counter the salt and heat what do ya think of that? I tried adding my own seasoning to change the profile some but…that turned out not good lol too much of something!
Having fun tho. I know it’s hard to advise because taste is subjective.Scott Coberly if you think Holly has to much heat, stay away from H-110.
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Scott Coberly Adding some brown sugar will work, though I would probably not start by adding more seasoning and brown sugar. I’d start with adding some more broiwn sugar 1st (say probably 3% of the sausage weight) and go from there.
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Lot of empty bottles, looks like you need stocked up as well.
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Scott Coberly Adding some brown sugar will work, though I would probably not start by adding more seasoning and brown sugar. I’d start with adding some more broiwn sugar 1st (say probably 3% of the sausage weight) and go from there.
Jonathon
I did make new batch and kept holly seasoning at recommended measurement but added brown sugar and yes that did the trick for me. Got a keeper recipe. Thanks for the replies. -
Jonathon
I did make new batch and kept holly seasoning at recommended measurement but added brown sugar and yes that did the trick for me. Got a keeper recipe. Thanks for the replies.Scott Coberly said in breakfast sausage seasoning explained:
but added brown sugar and yes
How much did you add / total pounds of sausage made/?
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Scott Coberly said in breakfast sausage seasoning explained:
but added brown sugar and yes
How much did you add / total pounds of sausage made/?
Ozgrams
I added 2 tablespoons to 8.5 lbs meat. I disolved the sugar in about 1/4 cup water and incorporated that way.
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