www.sausagemaking.org

So I made my first batch of breakfast sausage last night. It is just way too sweet. I must have used too much brown sugar. How should I make it better? I was thinking about dipping it in pancake batter and frying it up, but I'd like to make it tasty on its own. Grind another pound of pork and mix it in? Time is of the essence here because I don't want what I made to go bad.

Welcome to the forum. I would do what you suggest and add more fresh pork to the batch.

How did adding some more meat to the batch do for you?