I like Penzey's and I am kicking myself in the head as I forgot to visit the store. I live 45 miles away, but on Friday I was in the town where it is. They have interesting stuff.
I noticed that their recipe includes one thing that I think is important to breakfast sausage; sugar. Dextrose is listed, but I think that its purpose needs to be explained to me...
I think a hint of sweet makes for a good sausage and contrasts to the salt, pepper and herbal flavors. Sage is important. So is black pepper in my book.
I see some home made recipes here and they all sound good, but they lack something sweet. I would be inclined to put in some white, brown or (and I bet this is good) maple sugar.
I have a meat grinder, and I know how to use it......