kyle Thank you

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?

Tex_77 Thank you, I’ll give it a try when they get it back in stock.

New to sausage making. I love the flavor of the fresh hot Italian sausage mix, but it was very salty tasting. Is there a low sodium substitute or how would I adjust the mix to reduce the salt?