Yes - The onlt thing that jumps out to me is more salt. I've read somewhere that a 1.8% percentage of salt to meat makes a "taste pleasing to all palates" and I would heartily agree! What I had to do to figure this out is to find what 1.8% of my recipes salt weighs! I always use Morton's Kosher Salt, so if you use that, here goes! 1 Tsp of Morton's Kosher =.2OZ. If you're making 5 Lbs of sausage (include the fat in the total!) that means 5X16 (ounces) = 80 OZ. 80 X.018 =1.44 OZ (I actually use 1.85%, big deal). So, with a little wriggle room you basically need enough Teaspoons to make 1.5 OZ. Let's see, 1.5 divided by .2 = 7.5. There you go- 7.5 Tsp, which is the equivalent of 2 Tbsp and 1.5 Tsp. See how much salt you're not using?