<![CDATA[Newbie Question on Fresh Sausage Seasonings]]>I like the taste of the Hot Italian sausage mix except it’s very heavy with salt. I’m going to try the reduced salt mild mix, but I prefer hot. I know I can add red pepper to spice it up but what is the amount per pound to equal the heat level of the off the shelf hot Italian mix?

]]>https://waltonsdev.nodebb.com/topic/5001/newbie-question-on-fresh-sausage-seasoningsRSS for NodeFri, 11 Sep 2026 06:54:30 GMTSun, 06 Feb 2022 15:53:38 GMT60<![CDATA[Reply to Newbie Question on Fresh Sausage Seasonings on Thu, 10 Feb 2022 14:37:28 GMT]]>FOr my hot Italian sausage I normally add 1g of Calabrian pepper powder and 1.5g of red pepper flakes. Hope this helps

]]>https://waltonsdev.nodebb.com/post/68811https://waltonsdev.nodebb.com/post/68811Thu, 10 Feb 2022 14:37:28 GMT<![CDATA[Reply to Newbie Question on Fresh Sausage Seasonings on Mon, 07 Feb 2022 02:50:41 GMT]]>davidg268 I do just what kyle and Departing Contestant recommend. I use the crushed red pepper flakes more for visual appearance and the ground for the heat. Be aware the flavors will marry better after a chance to sit. Chef posted a pretty good recipe in the user recipe section. Find something you like, make it your own and keep good notes. Also, a good reference book is, Home Production of Quality Meats and Sausages, by Stanley and Adam Mariański. Even if you never create your own recipes, there is a lot of information.

]]>https://waltonsdev.nodebb.com/post/68327https://waltonsdev.nodebb.com/post/68327Mon, 07 Feb 2022 02:50:41 GMT<![CDATA[Reply to Newbie Question on Fresh Sausage Seasonings on Sun, 06 Feb 2022 21:23:23 GMT]]>Departing Contestant thanks

]]>https://waltonsdev.nodebb.com/post/68266https://waltonsdev.nodebb.com/post/68266Sun, 06 Feb 2022 21:23:23 GMT<![CDATA[Reply to Newbie Question on Fresh Sausage Seasonings on Sun, 06 Feb 2022 21:08:39 GMT]]>Always better to used crushed and ground in tandem. Add 1/2 oz Ground Rd 35 to 60K and 1/2 oz Crushed Red 35 to 60 K for 25 lbs of meat.

]]>https://waltonsdev.nodebb.com/post/68265https://waltonsdev.nodebb.com/post/68265Sun, 06 Feb 2022 21:08:39 GMT<![CDATA[Reply to Newbie Question on Fresh Sausage Seasonings on Sun, 06 Feb 2022 18:55:06 GMT]]>kyle Thank you

]]>https://waltonsdev.nodebb.com/post/68222https://waltonsdev.nodebb.com/post/68222Sun, 06 Feb 2022 18:55:06 GMT<![CDATA[Reply to Newbie Question on Fresh Sausage Seasonings on Sun, 06 Feb 2022 16:56:34 GMT]]>davidg268 I would try making a small maybe 1 pound batch. Start with maybe an 1/8 of a teaspoon and fry it up and try it. When I add red pepper to sausage, I go 2 tablespoons for 25# of meat

]]>https://waltonsdev.nodebb.com/post/68211https://waltonsdev.nodebb.com/post/68211Sun, 06 Feb 2022 16:56:34 GMT