Too much Sage....how to fix

andrewmichelle

Newbie

Original poster

Aug 27, 2016

9

11

• Aug 28, 2016

• #1

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?

 

dirtsailor2003

Epic Pitmaster

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Oct 4, 2012

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Bend Oregon

• Aug 28, 2016

• #2

You could add more meat, that's probably about the only way to tone it down.

 

Last edited: Aug 28, 2016

pmorton62

Fire Starter

Mar 19, 2016

55

27

• Aug 28, 2016

• #3

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

 

andrewmichelle

Newbie

Original poster

Thread starter

Aug 27, 2016

9

11

• Aug 28, 2016

• #4

I mixed the batch. No more to add right now. So looking for a fix as I fry it up.

 

crazymoon

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Aug 24, 2014

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Great North Woods, NH

• Aug 28, 2016

• #5

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

 

boykjo

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Apr 28, 2010

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• Aug 30, 2016

• #6

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

 

andrewmichelle

Newbie

Original poster

Thread starter

Aug 27, 2016

9

11

• Aug 30, 2016

• #7

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.

 

boykjo

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• Aug 30, 2016

• #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