Hey Dave, I am no expert by any means but the Holly seasoning was by far better than any other seasoning i tried. The southern seasoning was also good and had a different finish to it
Getting ready to make some fresh sausage this weekend and I’m going to try adding maple sugar, was just wondering how much other people add to get the maple flavor.
I mean it all depends on if you just want a subtle flavor of maple to a sweeeeet flavor of maple.
Deepwoodsbutcher last edited by Deepwoodsbutcher
ryan yoder I have not used maple sugar this way, however, I made some maple blueberry sausage and shared it around at work. My boss liked it so much he started to offer it to some of our regular clients. I used a pint of pure maple syrup to 12.5#s (so about 2 pints or 4 cups, to a 25# batch). This is a very maple forward sausage and the blueberries help balance the sweetness. It should be noted that with this much sugar content, it is necessary to cook them slowly with lower heat then usual or they will burn. My syrup was also homemade. It was light amber colored and thinner then most commonly available syrups. This is just my suggestion as a place to start. Adjust it to your own tastes.
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
ryan yoder The maple sugar will give you a subtle flavor, I add real maple flavoring in addition to the sugar to kick up the maple taste. If you add too much sugar your sausage will become really sweet and unless that is what you are trying to get as well you will probably want to add flavoring as well. I find the sugar doesn’t quite add enough flavor and ends up more like a maple brown sugar flavor rather than straight maple. How much to add also depends on how much sausage you are making and what you are using as far as seasonings, pre-packaged vs. homemade.