Newbie Question on Fresh Sausage Seasonings

[davidg268]

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?

[kyle]

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]

kyle Thank you

[Departing Contestant]

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.

[cdavis]

Departing Contestant thanks

[YooperDog]

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.

[Dr_Pain]

FOr my hot Italian sausage I normally add 1g of Calabrian pepper powder and 1.5g of red pepper flakes. Hope this helps