Thanks for the compliments everyone. I think sausage making is my favorite thing to do over all other aspects of this hobby. Thank god I stumbled upon this site and it's many knowledgeable members.
As far as the recipes in Rytek's book being somewhat tame, I would have to agree, but I think they need to be, so someone new to this isn't turned off by something that may be overpowering. Personally, for the Italian sausages I made, I would have liked to have doubled the amount of Fennel, Black Pepper, Caraway and Crushed Red Pepper I used, but then the wife would not eat them. I even reduced the red pepper for her by a 1/3. She said they were just perfect, "for her", and if she ain't happy, no ones happy LOL.
I think Rytek's recipes are pretty good, especially for someone who is new to making their own, offering them something that isn't totally lacking in flavor, nor over the top in flavor, spice wise. A good base that lets you taste the individual spices in there and lets the person making them, make adjustments based on their preferences.
When I make the fresh breakfast sausage, I come close to doubling the Sage in it. The wife won't go near em when I do that
, but I love em real "Sagey".