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?
-
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?
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
-
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
-
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.
-
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.
-
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?
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.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
