Len Poli recipes a little on the bland side?

Discussion in 'Sausage' started by worktogthr, Mar 18, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Hey All,

    Just looking for opinions.  I have made about 30 batches of sausage in my short sausage making days.  About 4-5 of them have been Len Poli's recipes which I followed exactly and I can't help but think they are under-seasoned.  Could just be personal preference.  I know he's renowned as a sausage master so this may be taboo haha.  

    I will say with great pride, any sausage recipe I have taken off of this forum has been incredibly delicious and popular among friends and family.  Pop's breakfast, Cougar78's hot links, Richie's Italian chicken sausage, just to name a few.

    Just wondering if anyone out there has had the same experience?
    Last edited: Mar 18, 2016
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes they are for the most part a bit on the bland side. They are a good starting point though.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think we all tweek every recipe we get just a little to conform to our own taste. No matter where it comes from. I always try it the first time the way it was written then change as necessary.

    greenguru likes this.
  4. oberst

    oberst Smoke Blower

    I almost always increase the pepper and garlic by 50% in any recipe I try. If you have a 5 pound batch, for example, a teaspoon or two of pepper or garlic, is going to disappear.
  5. venture

    venture Smoking Guru OTBS Member

    All of the above.

    I have had good luck with several of Poli's recipes.  I most often end up tweaking recipes to my own taste anyway.  Also, since I freeze my sausage, I usually up the spice level a little.  It might just be my imagination, but I think sausage is blander once frozen and held than when it was fresh.

    Good luck and good smoking.
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    As I was thinking about making more sausage, I thought that perhaps one of the reasons I find his sausage formulations to be a bit on the bland side is because I made most of them before I had a grams scale and I was using salt by volume instead of by weight.  I usually use Morton's Kosher Salt and from what I understand the same volume of it weighs significantly less than say table salt or canning salt.  I will have to retry one of the recipes by weighing all the ingredients.  

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