I agree, as I usually make my own breakfast season, I did try the LEM breakfast season, and also thought that it was not to good to me. As I like a lot of sage and pepper. I have found that the ac legg # 110 is edible, with some extra sage and black pepper. The most of my sausage making has been from killing hogs every year, ( not lately ) and grinding the trimming, which used to be up to 200 plus lbs. every year back in the old days, and we had a ( lady) make 4 tubs of lard with the fat, plus fry the pig feet just for me. Hmmm! If my wife can still find it I think we have a recipe for breakfast sausage that does 22#s per batch.