I use regular rubbed sage; I use (by weight) 8 parts salt to 2 parts black pepper to 1 part sage; i.e. 8 oz. salt, 2 oz. black pepper, 1 oz. sage. At my dad's store we used the same except pounds instead of ounces (made 30lb.- 60lb. or more breakfast sausage every day) - then you use ½ oz. seasoning for every pound of meat. 10 lbs. pork, 5 oz. seasoning, etc.. Good country-style pork breakfast sausage - just made up 4 lbs. of it Sunday (half a butt - the other half into sweet Italian sausage).