You will get this figured out.
I make Fresh Brats that are amazing using Lem's Backwoods Fresh Brat seasoning. So nothing wrong with making fresh sausages you throw on the grill, they can be just as amazing as smoked sausages.
I'm sure if you play around with 1-2 pound batches you will nail it very soon. With most cooking I find that the simpler you keep things the most often you end up with something amazing versus messing with it a bunch of adding a ton of different ingredients/seasonings.
Rule of thumb with sausage making, if it doesn't pass the patty fry test dont stuff it hahaha. Also the way it tastes as a patty may differet some from how it tastes once grilled or smoked but if it tastes good then roll with it because the flavor profile will likely change when cooked as links :)
U are gonna get this, let us know how the next batches turn out :)