bocephus said in Walton holly sausage mix:
Johnboy13 Add a little bit at a time and fry up a small patty, until you get it right. Remember to document the quantity per weight of meat.
Totally agree with this approach. Don’t commit all your ground meat till you have a mix that you like. Stick to 1 or 2 lb batches. Then scale up up the meat and seasoning amounts after you get the flavor you are looking for.