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Too much Sage....how to fix

post #1 of 8
Thread Starter 
I made some breakfast sausage with hog and deer. Used an LEM pack...even with 75% usage way to much sage flavor. Like a bag of leaves. Any ideas on how to cover this up with another spice?
post #2 of 8
You could add more meat, that's probably about the only way to tone it down.
post #3 of 8

Like I always say, dilution is the solution to pollution.  Add more meat.

post #4 of 8
Thread Starter 
I mixed the batch. No more to add right now. So looking for a fix as I fry it up.
post #5 of 8

AM, Run down to the store and add some ground beef and ground pork.

post #6 of 8

what size lem breakfast sausage package did you use and what was you meat amount

post #7 of 8
Thread Starter 
Apologies breakfast sausage kit was Hi Mountain not LEM. LEM I use for sticks, and Pepperoni are great!

The Hi Mountain I made for a 12 lb batch I believe. Based on the usage chart provided.
post #8 of 8

double check your usage amounts. mixing may be the culprit. May have had a concentrated area of mix. try another sample.  Adding more meat is ok but you will have to add more salt. add some binder and a little water. white pepper will settle down the sage too. 1/2 tsp / 2 lbs.

 

Boykjo

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