pepaw welcome aboard.
Mixing holly and hot sausage season
Was wondering if anyone ever mixed the holly sage and hot breakfast sausage seasoning to make a 50# batch and what the flavor results were? Like both of these very well and was wondering about the combination mixed together
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Gipper I would suggest making a two pound batch, using the proper amount of seasoning for the Holly and Hot, and seeing if you like the results. Just making a 50# batch out of the gate you could end up with a lot of sausage you don’t like. I don’t think this would happen because both flavors are great, but I’d say its better to be safe than sorry.
Deepwoodsbutcher Power User Veteran Michigan Team Camo last edited by
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
Gipper Let me also add my support to Tex_77 on doing a smaller batch first. usually when someone wants to add some heat to any seasoning I suggest High Temp Ghost Pepper Cheese but since there is a lot more going on in the H 110-C Hot Pork Sausage Seasoning than just heat I don’t think that would give you what you were wanting. From a purely functional standpoint, I can’t see any issues with doing what you are planning on, however, 50 lbs is a huge test batch and if you don’t like the results that would be a shame!
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by bocephus
Thanks for the reply’s I’m gonna small batch it and see
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
Gipper Good luck and let us know the results.
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