I selected a fresh breakfast recipe that I will cut in half as it seems the easiest to learn the art and grinder with. The following basic recipe less the instructions which I have is what I am using. Since I have never made sausage before I am at a disadvantage as to the amounts of each spice. As I said I am cutting a 10lb recipe in half for experimentation purposes. 5 lbs. pork butt 2.5 tbsp. salt 1/2 tbsp. ground black pepper 1 1/2 tbsp. rubbed sage 1/2 tsp ginger 1/2 tbsp. nutmeg 1 tbsp. thyme 1/2 pint ice water 1 tbsp. ground hot red pepper Do the quantities seem correct?