Holly Regular

[T Jake]

How could one boost the heat level of the Holly Regular breakfast sausage seasoning? What kinds of pepper will work best and how much per pound of meat is what I would like to know.

[craigrice]

the amt. of heat is a personal preference you can use ground red pepper on a small test batch and scale it up from there

[Tex_77]

Crushed red pepper or white pepper. Maybe just go with the H-110c

[craigrice]

personally I like the southern but some say it has too much sage I don’t taste it my self

[T Jake]

Thank’s for the feedback. I have a few packages of Holly Regular and just wanted to try and tweak some of it a bit. Thought someone may have done it and had a recipe.

[craigrice]

next time you grind sausage ask your self if you wan heat or a pepper flavor then take 1 lb. and add what you think you want and adjust your flavor from there, your taste is your own and this is the beauty of making your own !

[T Jake]

Great advice Craigrice, thanks!

[kyle]

Tex_77 other then the color, whats the difference between black and white pepper

[YooperDog]

T Jake I use ground red pepper to boost the heat but also add some red pepper flakes to let folks know to expect some heat. Make a small batch and go from there.

[GWG8541]

craigrice I like the Southern also. I cooked some up this past weekend. I don’t get a strong sage taste from it.

[GWG8541]

kyle they come from the same plant. The white is processed by taking off the outer layer, leaving the inner light colored seed. There is a slight taste difference. I like them both. I think the white is milder and has a earthier flavor.

[kyle]

GWG8541 thanks. i didnt know if it was flavor or just the look of it when in food

[lkrfletcher]

Good quality crushed red pepper. I use Penzies.

[Jonathon]

T Jake If noone else has suggested it then go with the |High-Temp-Ghost-Pepper-Cheese