RE: sausage
Mike I notice you use lean pork. When I used lean pork it seemed kind of on the dry side. Now I use pork trimmings and it comes out juicier. Guess it's just a matter of preference. I know my cholesterol is high and the leaner is more healthy, but what the hey , you only live once. If you intend to freeze your breakfast sausage for an extended period, I recomend you omit the sage as it doesn't freeze well. And you'll never miss it. But since you are making small batches you shouldn't have that problem.