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.

]]>https://waltonsdev.nodebb.com/topic/3939/holly-regularRSS for NodeThu, 10 Sep 2026 19:48:16 GMTWed, 02 Jun 2021 22:11:11 GMT60T Jake If noone else has suggested it then go with the |High-Temp-Ghost-Pepper-Cheese

]]>https://waltonsdev.nodebb.com/post/39298https://waltonsdev.nodebb.com/post/39298Thu, 03 Jun 2021 13:02:14 GMTGood quality crushed red pepper. I use Penzies.

]]>https://waltonsdev.nodebb.com/post/39289https://waltonsdev.nodebb.com/post/39289Thu, 03 Jun 2021 12:25:59 GMTGWG8541 thanks. i didnt know if it was flavor or just the look of it when in food

]]>https://waltonsdev.nodebb.com/post/39268https://waltonsdev.nodebb.com/post/39268Thu, 03 Jun 2021 03:02:09 GMTkyle 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.

]]>https://waltonsdev.nodebb.com/post/39265https://waltonsdev.nodebb.com/post/39265Thu, 03 Jun 2021 02:59:42 GMTcraigrice I like the Southern also. I cooked some up this past weekend. I don’t get a strong sage taste from it.

]]>https://waltonsdev.nodebb.com/post/39264https://waltonsdev.nodebb.com/post/39264Thu, 03 Jun 2021 02:52:41 GMTT 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.

]]>https://waltonsdev.nodebb.com/post/39261https://waltonsdev.nodebb.com/post/39261Thu, 03 Jun 2021 02:35:23 GMTTex_77 other then the color, whats the difference between black and white pepper

]]>https://waltonsdev.nodebb.com/post/39254https://waltonsdev.nodebb.com/post/39254Thu, 03 Jun 2021 02:23:01 GMTGreat advice Craigrice, thanks!

]]>https://waltonsdev.nodebb.com/post/39237https://waltonsdev.nodebb.com/post/39237Thu, 03 Jun 2021 00:13:45 GMTnext 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 !

]]>https://waltonsdev.nodebb.com/post/39234https://waltonsdev.nodebb.com/post/39234Thu, 03 Jun 2021 00:06:49 GMTThank’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.

]]>https://waltonsdev.nodebb.com/post/39233https://waltonsdev.nodebb.com/post/39233Thu, 03 Jun 2021 00:01:29 GMTpersonally I like the southern but some say it has too much sage I don’t taste it my self

]]>https://waltonsdev.nodebb.com/post/39232https://waltonsdev.nodebb.com/post/39232Wed, 02 Jun 2021 23:56:06 GMTCrushed red pepper or white pepper. Maybe just go with the H-110c

]]>https://waltonsdev.nodebb.com/post/39231https://waltonsdev.nodebb.com/post/39231Wed, 02 Jun 2021 23:46:26 GMTthe amt. of heat is a personal preference you can use ground red pepper on a small test batch and scale it up from there

]]>https://waltonsdev.nodebb.com/post/39223https://waltonsdev.nodebb.com/post/39223Wed, 02 Jun 2021 22:47:44 GMT