We nailed the saltiness and cayenne. Of course, those will vary by a person's or family's tastes.
Not enough sage by a long shot. Maybe that will come in as it sits.
Not well enough mixed. Flavor varied bite-by-bite.
I thought it was too finely ground but Southern Belle rated it highly.
Not enough fat. Good sausage should be fat enough that it can be placed on a dry, seasoned, cast iron skillet and fried without it sticking.
Sound delightful! It does strike me that sausage may be one of those foods that is highly dependent by the taste of the individual.
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ReplyDeleteI'm with you on the fat; it should have enough to fry on its own.
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ReplyDeleteMy family sausage recipes are all based on the salt and herbs by weight so we get pretty consistent results. We mainly use black pepper and sage. To many in our crew have stomach problems to use cayenne!
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