If
BGKYSmoker
says LEM then I would go with LEM.
I have used a number of LEM seasonings and like almost all of them. Some are little bland and some can be a little salty, which can also be the case with any store bought seasoning, BUT 90% of the time the flavor from LEM is on track.
Be sure that when you mix it up you do a fry test to see if it is bland or too salty and add more seasoning if bland and add more meat mix (keep some extra for this) if it is too salty.
The only LEM seasoning I have kind of an issue with is their Summer Sausage seasoning. They should rename it to Corned Beef Log seasoning because you get a big log of corned beef flavored sausage hahaha. If they just renamed it then people would probably love it for making ground corned beef sausage hahaha.
Another thing you may want to do is go ahead and measure out what you use by weight so you can divide it by the number of pounds you are making and know how many grams of seasoning per pound of sausage you need for that seasoning mix. As you go up in making more meat the measurements with tablespoons and such can be so inaccurate and introduce so much slop that you over salt or mess up batches as you scale them up or down.
Let us know how it comes out and best of luck!