Mixing holly and hot sausage season

[Gipper]

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]

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]

Gipper definitely agree with Tex_77 . The results will probably be fine, but better to do a test sample before committing to 50#s

[Jonathon]

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]

Gipper I agree with Tex_77. I think any time you try something new, small batches are definitely the way to go until you have the desired taste.

[Gipper]

Thanks for the reply’s I’m gonna small batch it and see

[bocephus]

Gipper Good luck and let us know the results.