Sure, I usually tweak these a bit to taste, but here's a few I started with:
Chicken Sausage
Breakfast Sausage
Saucisses au Champagne
Some stuff I learned in my research, or figured out the hard way:
Don't trim fat, especially on the chicken sausage. Hog casings are easier to work with, they don't burst as easily. Before stuffing into casings, fry up a small silver-dollar sized patty to check your spices.