Killed a pig for sausage last week. There are a bunch of recipes that came out of that. All pork is 25-30% far with the remainder lean, put through a 7mm plate, unless otherwise noted:

Hot Italian Sausage
0.5% chili flakes
0.35% coriander
0.7% fennel
0.25% black pepper
1.25% mild paprika

^Toast these then grind

1% fresh or 0.25% dried oregano
1% fresh or 0.25% dried basil
1.5% salt
1.4% sugar
Per 1kg: 1/6 cup water and 1/6 cup red wine

I didn't stuff this, it makes an amazing pasta sauce base.

Mysliwska
This one is super great.

1.5% salt
0.25% cure #1
0.2% black pepper
0.1% sugar
1 clove garlic and 100g water per kg
1% juniper berries (dried)

smoke low 2 hours min, then bring up to 155 internal temp

Andouille
1.5% salt
0.25% cure #1
0.6% black pepper
3tbsp fresh plus 4g dried thyme (supposed to be 6tbsp fresh or 8g dried)
0.9% cayenne
4 cloves garlic, 1/4 cup juice from fermenting jalapenos, and 1 tbsp. water per kg

Smoke 2-4 hours then cool in water or poach until 155 internal

Russian
(25% fat was backfat hand-diced into 1/2" cubes)

1.5% salt
0.25% cure #1
0.20% black pepper
0.20% sugar
0.20% cardamom
0.20% allspice
Per kg: 60ml brandy and 30ml water

Add backfat after myosin development.

Smoke 2-4 hours then internal temp to 155.

Polish
1.5% salt
0.25% cure #1
0.20% black pepper
0.25% sugar
1% marjoram
To each kg: 1 clove garlic, 100ml water

Add fat after myosin development. Smoke 2-4 hours then internal temp to 155.

Argentinian Chorizo
1.4% salt
0.3% black pepper
1.5% smoked paprika (this was a mildish one)
0.25% cayenne
Per kg: 1/2 cup wine

Fresh sausage, no smoking.

Mexican Chorizo
1.4% salt
0.4% black pepper
0.5% cayenne
0.15% dry oregano
Per kg: 4 garlic cloves, 50ml white vinegar, 50ml water

Fresh sausage, no smoking.