I've been playing with this recipe awhile to get it just right and everyone who I give sausage to seem to like this one best (I do too and I've made a bunch of different ones).
Per 1000g(kg.) of meat:
15g Salt ( doesn't matter coarse or fine, long as it is non-iodized)
3.0g Black pepper
1.0g white pepper
1.25g marjoram
0.75g cayenne
0.5g nutmeg
1.75g of rubbed sage is recommended instead of ground if you want the texture to be the same. It's like choosing the right fabric for your
clothes to achieve the desired feel.