Trying to make a breakfast sausage. The recipe I tried had too much sage in it. It had 3 teaspoons of sage for 2 pounds of ground pork butt. But it was missing that "sausage" taste I was looking for. The spices used were thyme, brown sugar, kosher salt, crushed fennel seeds, red pepper flakes, black pepper, garlic powder, and smoked paprika. Kinda looking for a recipe that tastes like Swaggerty hot sausage. What spices am I missing? I don't know enough to "adjust" as most recipes call for. Any help would be appreciated.