Busy day in the kitchen
I ground up the last piece of a pork loin and made breakfast sausage. I had the pork frozen, so I'm frying the patties and then refreezing. I have a loaf of bread working, too.
This is the first day since Feb. 24th I haven't had a fever and have some energy to spare. (I had bronchitis)
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Just a mild flavor. For patties. My Dad had a grocery store and he could make bulk sausage and links in casings. I wish I had gotten his sausage recipe.
I don't really follow a recipe. I've used up to a 4 lb piece of pork loin. I made a big batch last Nov. and still have 1 patty from that batch left. I'd say I ground a 2 lb piece of loin today. I cut pork loin into chunks that are easy on the Ninja, and grind it.
Pork loin is pretty lean and dry, so I add olive oil and water. I left the fat on today, too, but if you want less cholesterol, take it off. I probably added 1/4 cup of water, and at least a tbs olive oil. It is still very lean when I cook it, so I add a little olive oil to my pan.
I use salt, black pepper, and ground sage for the main seasonings. I add ground onion, paprika, turmeric, ginger, nutmeg, MSG. I go easy on the salt, but I use plenty of pepper and sage, today maybe a tsp of pepper and a tbs of sage. The other spices, I use sparingly. I want to enhance the flavor without any one thing standing out. The meat starts out very pink, and as you mix in the spices, it turns to a light grayish brown. I keep an eye on the color and figure when it looks like sausage, I added enough of everything. lol You can grind the meat and season a small batch, and I bet there are recipes with measurements online. online. The first time I made my own sausage a few years ago, I looked at the ingredient list on Banquet frozen heat and serve sausage links and used it as a guide. I don't use sugar, and no preservatives.
The water will cook out, so the patty isn't dry or soggy. I knew for safety that I should cook this batch, but it I make it from fresh loin, I freeze the patties raw. I discovered that I really like sauerkraut balls, and use a patty or 2 if I feel like making a batch of those 
I started making my own sausage because when I bought the bulk sausage in the stores, over half of it was fat that fried out. We had an independent grocery store that made sausage so lean you had to add some oil to the pan. They closed several years ago, and I still miss them.
If you have a food processor in your kitchen, time on your hands and a freezer, I hope you get a chance to try making your own sausage.
I am always happy I have something like sausage for a meal
Gald to be there
I like pork better. I've had venison sausage too. Lots of variety in homemade sausages and the spices