Any suggestions on best way to add a little heat to the Fassett's recipe, and maybe how much? I like the basic recipe a lot, but want to try a little heat - more black pepper? more sage? some red pepper flakes? how much red pepper? I want to experiement but I like to have some parameters. My personal taste in sausage is usually around the "medium" amount of heat in commercial sausage.
Thanks.
Thanks.