I realize spice is subjective, but that aside I'm having a cookout saturday and I'm making some mild italian sausage and want to make some Hot Italtian too. I've seen plenty of recipes but they vary so much so I'm not sure. I just don't know how to correlate spice level with volume of pepper......How much red pepper flakes would you add per pound of meat? Would you also use cayenne powder? I was planning to do 1 tsp flakes and 1/4 tsp cayenne per lb of meat? Would this be screaming hot or would it be too mild, I just am not sure. Any help?
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