I make summer sausage from time to time and I think it's pretty good. I have really learned everything I know about it here over the years. My sausage has always been hit or miss as to how it turned out. I have figured out that my main problem was not mixing enough. I would mix till tacky but it still needed more mixing. My last three batches, two or three pounds at a time have done the best. I started setting a timer for six minutes and mixing almost the entire time. I am now looking into the flavor. I use a few different mixes, mostly from PS Seasonings and add different spices. Most times I add garlic, red pepper flakes and mustard seed. I do not notice any benefit of the mustard seed other than the visual. It does not seem to add any taste to me. Sorry for the long store but is the mustard seed I have not a good quality or is it just for visual effect?