basic ingredients is salt, coarse ground pepper, garlic powder, and maybe a little cayenne pepper. i never really go by measurements per lb of ground sausage, i usually just go by smell. you do it long enough and you can get it pretty damn close every time.
for pan sausage it'd be salt, pepper, garlic powder, sage, and a little cayenne pepper.
I use the same, with the addition of red pepper flakes and no sage. I can get it close by smell. Then I'll cook a bit and taste test. But in my opinion the flavors dont really get right until it has sat over night in the refrigerator.
