www.sausagemaking.org

Vivian Howard is a talented chef from North Carolina that wrote an excellent book about cooking called Deep Run Roots. In it she gives a recipe for fresh breakfast sausage which she says is typical of her area of Eastern North Carolina (it's not, her's is way better than what you're likely to get). I made a couple of small changes and converted the recipe to grams.

Pork shoulder 2 pounds 908 g
Pork fat (I used fatty belly) 1 pound 422 g
Kosher salt (I salted the meat overnight) 17.3 g
Fresh sage minced fine 5 g
Fresh ginger 28 g
Fresh garlic (I poached this first) 8 g
Red chili flakes 3.6 g
Black pepper 1.95 g
Cayenne 1.6 g

Ground once through a course plate and mixed with the herbs and spices. I stuffed this into sheep casing though it is as likely to be formed into patties for sausage biscuits or kept in bulk form for making sausage gravy. The ginger comes first followed by the sage then followed by some heat at the end.

Thanks for sharing this recipe Paul, it sounds good!
I might have to get a copy, I haven't bought a book in a while.

You won't regret getting that book; there are loads of useful recipes. Each chapter centers on a different ingredient and gives 5-8 recipes the increase in complexity while explaining her experiences with that ingredient. Have you watched her show "A Chef's Life" on PBS?