We ended up with 5 different types. I thought I had quite a few sausage making cookbooks, but only found 2 in the cookbook closet and both were pretty much worthless and are now in the donate pile.
So I ended up using 3 recipes found on the Internet and two pre-mixed spice bags.
This is an Anne Burrell recipe that can be found here. We used this before and it works pretty well for us.
The first of the pre-packaged mix. This was bratwurst and I used 6.25 lbs of meat and a quarter of the mix. The spice ratio was just right, but I'm not a bratwurst fan, J is. He likes it (which is good since we now have a ton of it):
Maple breakfast sausage (with a mix); a little bland, but since the bag calls for 25 lbs of meat and we used about 4 lbs, I ended up using about 2 ounces of the mix to ensure I didn't over do it:
The next two pictures are for a green onion sausage, and we used this recipe. No picture of the test piece we cooked, but I would add a little more spice (pepper) next time and eliminate the cinnamon, but it wasn't bad.
The grinding process (yes, this makes a big mess); we used a medium grind for each flavor:
And the finished products, bagged and ready for the freezer (I need to do something about those appliance cords):
And because I did not feel like cooking dinner after our afternoon, we promptly ordered Domino's, which is not a favorite, but rather convenient because they deliver to our neighborhood.