Great recipes. I do make minor adjustments.

When I make chili I use mild Italian sausage. Really goes over great!

Thanks for the reviews. All were very helpful.

When seasoning ground beef, pork or turkey, use less salt than directed. Make a nickel sized patty and fry until done, taste and add more salt if needed.

Works great!

Should the sausage be over-seasoned, cook up an similar amount unseasoned and, when cooked, mix with the over-seasoned batch. That's an old trick that I have used over the years for over-seasoning.

You have the right idea, I do the same.

Too much salt!! I followed the advice of Zohner, adding 3 tablespoons of seasoning per pound of meat. After cooking, I tasted the sausage and had to spit it out! Use half the salt, probably. I wasted a pound of organic ground turkey, plus the spices for the seasoning.

I wanted to prepare about two pounds of sausage. This recipe was obviously too much for two pounds of pork so I proceeded by trial and error! I found that three tablespoons of the seasoning per pound of pork was perfect for my taste. I really liked the flavor!!