I'm interested in making my own breakfast sausage, but can't seem to find anything close to what the old Jimmy Dean formula used to taste like (several years ago it changed a bit). Even the clone from Todd Wilbur, who has phenomenal Prairie Dust and Poultry Magic knockoffs, wasn't close to the old version of Dean's sausage. What is/are the secret ingredient(s) to get the the unusual flavor of a great sausage patty? I surmise that bay leaf may be one of the key flavors, along with sage and garlic. What should I consider for the next grind? Also, does Boston Butt contain enough fat alone to make this style of sausage correctly?