It may be just the light but the picture of 3 had an odd looking eye, may just be me. Also I have never made sausage before(only consumed it), do you have a recipe you could share with us?
I'm playing around with my breakfast sausage recipe. I'm not a fan of sage, but have had good luck toying around within a ratio.
2 lbs ground poultry
2 Tblsp Brown Sugar (I make my own with table and molasses - more molasses = darker brown sugar. I like it dark)
1 1/2 tsp Salt
1 tsp FRESH GROUND Black pepper (or more. But that pre-ground stuff is tasteless. Also, I use a peppercorn blend)
3 tsp "Seasonings" This is where you play.
The "typical" is 1 part each nutmeg, marjoram, 2 parts each rosemary, thyme, 4 parts sage. Oddly enough, those are the same ingredients in your favorite "poultry seasoning" blend out of the spice aisle, so that's what I often use.
*and* a pinch of red pepper flakes
That's the basic. Cut back the brown sugar, add maple syrup for an option. Crank up the pepper, add more pepper flake if you like a bit more "bite".
Replace the seasoning mix with anise seed, cinnamon, a splash of ACV, garlic, and paprika (1:1:2:2:4), you have a Spanish sausage similar to longaniza. Just use garlic, chilis, paprika and you've something more like chorizo. Thyme, Rosemary, Fennel, Oregano, Basil (and Red wine vinegar) and you've gone Italian with it - adjust your pepper flake to your desired heat.
Or, use Legg's "Snack Stick Seasoning" per package directions to make a mildly peppery pre-seasoned meat mix which is good for burgers, and stuffed in casings, makes a decent hot dog. No idea what's in it - but at a guess, there's some mustard, thyme, garlic, possibly cumin or coriander, some paprika, a decent amount of salt and black pepper...
