FOr my hot Italian sausage I normally add 1g of Calabrian pepper powder and 1.5g of red pepper flakes. Hope this helps
Maple Breakfast Sausage
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I have made several batches of breakfast sausage but would like even more maple taste than the extra maple seasoning mix. What would be best, add maple syrup or add maple flavoring with the water when mixing?
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We tried different maple seasonings before trying and staying with the Leggs Brown Sugar Maple Seasoning #171 and add 16oz of pure maple syrup per 25 lbs. Been using this one for years now! We season the meat, pour the syrup over it and mix well before grinding. We have no mixer so several sets of hands do the job. A bit sticky but well worth it! Good luck!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
James.Snustad try to add some maple sugar a little less messy.
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I annually cook down a gallon of maple syrup to maple sugar just for my meat curing needs.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Unionguy1019 that’s a lot of sugar. I do ours one at at a time, a few times a year.
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