Holly Regular
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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
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Crushed red pepper or white pepper. Maybe just go with the H-110c
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personally I like the southern but some say it has too much sage I don’t taste it my self
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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 !
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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.
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.
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personally I like the southern but some say it has too much sage I don’t taste it my self
craigrice I like the Southern also. I cooked some up this past weekend. I don’t get a strong sage taste from it.
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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.
“You never really die until you end up on the wall at a Cracker Barrel”
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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.
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Good quality crushed red pepper. I use Penzies.
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T Jake If noone else has suggested it then go with the |High-Temp-Ghost-Pepper-Cheese
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