I know this is somewhat subjective, but I want to increase the heat in a hot sausage blend that I buy. It’s got the flavor profile I like but not enough red pepper.
I’d like some input on a good starting point for how much red pepper to add, per 25lb batch.
For what it’s worth, I like my heat levels on the high end, but not absurdly hot. Again, I know it’s subjective, but I’d greatly appreciate input from those who may have experience with this.
I’d like some input on a good starting point for how much red pepper to add, per 25lb batch.
For what it’s worth, I like my heat levels on the high end, but not absurdly hot. Again, I know it’s subjective, but I’d greatly appreciate input from those who may have experience with this.