The DU Lounge

Pork, no less than 20% fat

Per # of meat Per 5#

Salt Scant ½ tsp 2 ½ tsp
Pepper 1/8 tsp 5/8 tsp
Sage (opt.) up to ¾ to 1 tsp 1 ½ Tbsp or less
Thyme ½ tsp 2 ½ tsp
Marjoram or oregano ¼ tsp 1 ¼ tsp
Red pepper flakes 1/8 tsp 5/8 tsp

This is fairly subtle in flavor and can be adjusted to taste. You might eventually arrive at something you prefer to any of the commercial alternatives.

I just make it as bulk and don't put it in casings.