Country Sausage Seasoning

For years I have used commercial seasoning when I wanted to make country sausage, or a favorite family dish, biscuits with sausage gravy.  The problem with so many of the commercial seasonings is the salt.  As in, way to much of it.  So with a little research I found a wonderful seasoning blend from a favorite chef, Bruce Aidells.  With a little tweak or two, mostly to tone down the heat, this recipe emerged.  It's simply divine!  You can save, indefinitely, what you don't use right away.

Put all ingredients in a coffee/spice grinder, and whir until well combined.

Notes:  I use about 1 tablespoon (+/-) for each cup of white sauce to make sausage gravy.  Adjust according to your own taste.