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I am making 25lb batches of breakfast sausage using AC Legg #10. I want to make a mild, a mild xtra sage, a hot, and a hot xtra sage. Any thoughts on amounts of red pepper flake and sage to add per 25lb batch along with one pack of AC Legg #10?
I think the right amount of sage will be the hardest to come up with the heat will probably hide the sage flavor. The amount of sage in the recipes that I've seen is fairly high. Since this isn't a very spicy sausage mix I would look at 1.5 tablespoons pepper flakes +- .5 and 2-3 tablespoons sage. If you convert this for one pound of sausage then test fry. Mix what's left on your test fry back into the 25 pounds.