For Italian hot sausage,
6 pounds pork
2 tbs fennel
2 tbs oregano
1 teaspoon garlic powder
1 teaspoon thyme
1 tbs paprika
2 tbs sugar cure salt
1 tbs salt (if you like salty, this is optional)
3 tbs powdered milk
1 cup cold water
1 or more tbs red pepper seeds
Naturally you can add as much hot pepper as you wish. I also add mustard seed, usually 1 tbs because my wife like mustard seeds. Sage on theorder of 1-2 tbs will give it the breakfast sausage taste. I think it is Important to let the spices diffuse for a day or so. I usually make it the day before, and allow it to rest. Sugar cure will turn the sausage pink, and acts as a preservative. The Sugar cure salt needs time to disapate so don't eat the sausage for some time if you add "pink salts". Powdered milk or soy hold the sausage together, and maintains moisture.
