I modified an Alton Brown breakfast sausage recipe from
http://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe/index.htmlFor 10 pounds of breakfast sausage in a roughly 6/2/2 game/pork/pork fat ratio I used the following:
* 10 tsp. (or 3 Tbsp. and 1 tsp.) kosher salt
* 6 tsp. coarse ground black pepper and 1/2 tsp. freshly ground black pepper (or all of it coarse ground or fresh cracked)
* 3 Tbsp. dry rubbed sage leaves
* 2 Tbsp. dry whole thyme leaves and 1 Tbsp. ground thyme (or all whole leaves; I'd back off a bit if using all ground thyme)
* 2 1/2 tsp. finely chopped dry rosemary leaves
* 5 Tbsp. light brown sugar
* 2 1/2 tsp. powdered nutmeg
* 2 1/2 tsp. cayenne pepper
* 2 1/2 tsp. red pepper flakes
Some other obvious modifications are less sage (for a sausage better suited for spaghetti sauce) and altering the amount of cayenne pepper, black pepper, and red pepper flakes. Other's recommend substituting marjoram for sage
I made this with venison and pork butt and it turned out pretty good. It is on the lean side, and I would equate the flavor and heat to a Jimmy Dean breakfast sausage but a little less spicy than the Jimmy Dean Hot variety. I just left it in bulk form.