Too much Sage....how to fix

Discussion in 'Sausage' started by andrewmichelle, Aug 28, 2016.

  1. I made some breakfast sausage with hog and deer. Used an LEM pack...even with 75% usage way to much sage flavor. Like a bag of leaves. Any ideas on how to cover this up with another spice?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You could add more meat, that's probably about the only way to tone it down.
     
    Last edited: Aug 28, 2016
  3. pmorton62

    pmorton62 Newbie

    Like I always say, dilution is the solution to pollution.  Add more meat.
     
  4. I mixed the batch. No more to add right now. So looking for a fix as I fry it up.
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AM, Run down to the store and add some ground beef and ground pork.
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    what size lem breakfast sausage package did you use and what was you meat amount
     
  7. Apologies breakfast sausage kit was Hi Mountain not LEM. LEM I use for sticks, and Pepperoni are great!

    The Hi Mountain I made for a 12 lb batch I believe. Based on the usage chart provided.
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    double check your usage amounts. mixing may be the culprit. May have had a concentrated area of mix. try another sample.  Adding more meat is ok but you will have to add more salt. add some binder and a little water. white pepper will settle down the sage too. 1/2 tsp / 2 lbs.

    Boykjo
     

Share This Page