We typically use premixes. These are our 2 favorites. When we left Iowa 16 years ago I stopped in at the local Fareway food market and bought enough brat mix for over 500# of brats. Down to our last 3 packages that will make 150# of brats. Best dam brat season out there. For every 50# of meat we add at least 2 cans of dark beer and a couple of chopper onions and some pepper flakes. Or beer, onion, and jalapeño peppers. Those suckers will wake your ass up.
Recently we have gone more with the brat burger than stuffing cases. Lot simpler and if we want breakfast sausage or Italian sausage we just toss in some additional seasons. For Italian we add Italian seasoning (oregano, thyme, rosemary, basil, marjoram) ,sage, salt, pepper, garlic. Figuring onion is already in the mix. Red pepper flakes to your desired heat.
Breakfast sausage from brat burger is garlic, light brown sugar, more sage (unless it's a NW Colorado Muley then no added sage), thyme, salt and pepper, crushed red pepper flakes, and smoked paprika.
We've done it long enough we don't measure we just start adding.
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