<![CDATA[breakfast sausage seasoning explained]]>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

]]>https://waltonsdev.nodebb.com/topic/3352/breakfast-sausage-seasoning-explainedRSS for NodeThu, 10 Sep 2026 22:27:24 GMTThu, 28 Jan 2021 21:59:54 GMT60<![CDATA[Reply to breakfast sausage seasoning explained on Mon, 01 Feb 2021 22:22:48 GMT]]>Ozgrams
I added 2 tablespoons to 8.5 lbs meat. I disolved the sugar in about 1/4 cup water and incorporated that way.

]]>https://waltonsdev.nodebb.com/post/30055https://waltonsdev.nodebb.com/post/30055Mon, 01 Feb 2021 22:22:48 GMT<![CDATA[Reply to breakfast sausage seasoning explained on Mon, 01 Feb 2021 22:02:44 GMT]]>Scott Coberly said in breakfast sausage seasoning explained:

but added brown sugar and yes

How much did you add / total pounds of sausage made/?

]]>https://waltonsdev.nodebb.com/post/30054https://waltonsdev.nodebb.com/post/30054Mon, 01 Feb 2021 22:02:44 GMT<![CDATA[Reply to breakfast sausage seasoning explained on Mon, 01 Feb 2021 21:43:26 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/30052https://waltonsdev.nodebb.com/post/30052Mon, 01 Feb 2021 21:43:26 GMT<![CDATA[Reply to breakfast sausage seasoning explained on Mon, 01 Feb 2021 15:25:01 GMT]]>Lot of empty bottles, looks like you need stocked up as well.

]]>https://waltonsdev.nodebb.com/post/29999https://waltonsdev.nodebb.com/post/29999Mon, 01 Feb 2021 15:25:01 GMT<![CDATA[Reply to breakfast sausage seasoning explained on Mon, 01 Feb 2021 14:53:10 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/29988https://waltonsdev.nodebb.com/post/29988Mon, 01 Feb 2021 14:53:10 GMT<![CDATA[Reply to breakfast sausage seasoning explained on Fri, 29 Jan 2021 23:01:04 GMT]]>Scott Coberly if you think Holly has to much heat, stay away from H-110.

]]>https://waltonsdev.nodebb.com/post/29835https://waltonsdev.nodebb.com/post/29835Fri, 29 Jan 2021 23:01:04 GMT<![CDATA[Reply to breakfast sausage seasoning explained on Fri, 29 Jan 2021 22:04:32 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/29833https://waltonsdev.nodebb.com/post/29833Fri, 29 Jan 2021 22:04:32 GMT<![CDATA[Reply to breakfast sausage seasoning explained on Fri, 29 Jan 2021 17:37:09 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/29812https://waltonsdev.nodebb.com/post/29812Fri, 29 Jan 2021 17:37:09 GMT<![CDATA[Reply to breakfast sausage seasoning explained on Fri, 29 Jan 2021 15:09:19 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/29792https://waltonsdev.nodebb.com/post/29792Fri, 29 Jan 2021 15:09:19 GMT<![CDATA[Reply to breakfast sausage seasoning explained on Fri, 29 Jan 2021 14:24:14 GMT]]>tarp H-110 is great, its brings good heat! It’s probably my favorite and is great in B&G.

]]>https://waltonsdev.nodebb.com/post/29788https://waltonsdev.nodebb.com/post/29788Fri, 29 Jan 2021 14:24:14 GMT<![CDATA[Reply to breakfast sausage seasoning explained on Fri, 29 Jan 2021 14:22:24 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/29787https://waltonsdev.nodebb.com/post/29787Fri, 29 Jan 2021 14:22:24 GMT<![CDATA[Reply to breakfast sausage seasoning explained on Thu, 28 Jan 2021 22:44:19 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/29738https://waltonsdev.nodebb.com/post/29738Thu, 28 Jan 2021 22:44:19 GMT