In my quest for the perfect breakfast sausage I picked up a packet of High Mountain's Prairie Sage seasonings from Cabela's and used it in some pork butt and rib trimmings I had. The base recipe called for 1/4 cup to 6 pounds of meat, I did 1/4 cup plus a tablespoon in 5 pounds of approximately 70/30 mix. It was good but a little bland, so we added a light dusting of Bash Brothers Rub http://www.bashbrothersbbq.com/dryseasonings.html and I think I have a keeper! Great flavor with a mild heat at the end. Some of my co-workers gave it a taste and all agreed it was very good, even got one "the best ever".