I'm trying to make sausage but some recipes are really bland and others are too salty.
What would be the right ratio of crushed peppers or cayenne to pounds of meat? Like hot italian?
and salt to pounds of meat so that it isn't bland but some spicey?
What would be the right ratio of crushed peppers or cayenne to pounds of meat? Like hot italian?
and salt to pounds of meat so that it isn't bland but some spicey?