For general sausage, I use the Legg's seasoning. You can find it at grocery stores and is cheap.A bag seasons 20# and is about $2.50. For the breakfast I do add more sage, and the Eyetalian I add more fennel seed. I usually add fresh parsley as well as a cup of red wine and some cheese.
You can do either a pan style sausage or stuff it into links. I can't find casings locally here in Tampa. I just order them. They will come packed in salt. You hydrate them in water and rinse them out. For breakfast sausage you want a narrower diameter, like a 22mm or so. ALso what is good with breakfast sausage is to add maple syrup to the mix before you stuff themFor summer sausage, you need the non edible casings. You can get them thru any sausage making company like LEM, sausage maker, bass pro, etc...You might try one of the kits. They come with the cure, seasoning and casings
leggs is good. I bulk my breakfast. Summer I order casings i get leggs at meat store- local butcher.
