I took the easy way out and used LEM seasoning packets. My wife really likes it when I mix their mild and spicy seasoning packets. The hard part is getting the spices mixed in well. I let the spices sit overnight and then fried up some sausage this morning....too mild. That means I didn't get the spices mixed well enough and other parts will be too spicy. I need to buy one of those big stainless steel meat mixers. This is the first hog I've ground up that had enough fat to make sausage that, when fried, actually left some grease in the pan. She was a fatty.
George