With the aid of my local butcher I am making a special batch of Saveloys. The issue I have had in the past has been with the pepper. I prefer white pepper but to get that little bit of bite/heat I have to add quite a lot and this leaves the Savs with a slightly bitter aftertaste. I've solved this in the past by reducing the white pepper and adding a dash/sprinkle of cayenne. This is with 5 kg of meat. The butcher and I are going to make a batch using 15 kgs of meat and the 'sprinkle', while it worked for 5 kgs is too inaccurate for this larger amount.
So how much cayenne would you add? I don't want to make hot sausage a la Worcester Sausage but I want a bit of peppery bite which all the good saveloys should have. I was thinking of a teaspoon but, this could be too much. All ideas happily accepted.