Ozgrams
I added 2 tablespoons to 8.5 lbs meat. I disolved the sugar in about 1/4 cup water and incorporated that way.

Jonathon
I did make new batch and kept holly seasoning at recommended measurement but added brown sugar and yes that did the trick for me. Got a keeper recipe. Thanks for the replies.

Ozgrams
I added 2 tablespoons to 8.5 lbs meat. I disolved the sugar in about 1/4 cup water and incorporated that way.

Jonathon
I did make new batch and kept holly seasoning at recommended measurement but added brown sugar and yes that did the trick for me. Got a keeper recipe. Thanks for the replies.

Thanks for the response guys. I was actually wondering about increasing the holly a tad and then adding a little brown sugar to counter the salt and heat what do ya think of that? I tried adding my own seasoning to change the profile some but…that turned out not good lol too much of something!
Having fun tho. I know it’s hard to advise because taste is subjective.

Ok first time poster, short time lurker. First batch breakfast sausage was made using Holly seasoning, comments were this is good but would like a little more flavor but not as much salt and no more heat… What might be might best option to “meat” those demands? I dont get the nuances of country style, dixie style, and southern style? Help me choose another seasoning to try or add to my Holly blend please. TIA