I have made an Excel spreadsheet used to cut or increase the amount of sausage and still keep the same ratio of spices. I have one for our favorite sage breakfast sausage, Hot Italian, Brats, and Andouille. If you would like to try them and have Excel on your computer, send me an email.
I am not smart enoigh to post it to the site, so it would work for you. It makes it very easy to make any amount and the taste stayes the same. It is set up in grams and fl. oz., just input the amount of trimed meat, it figures the amount of fat and each spice needed down to the .1gm
If any one knowes how to post this so it will work, let me know and I will share with all.