We love to make sausage.
One suggestion, take a bit of the raw sausage mix, make a patty, fry it and give it a taste.
Then you can adjust the seasonings.
Recipes are just dandy and we generally follow them, but ingredients do vary in potency and so the taste test is, at least for us, a necessary part of the process.
Keep in mind though, when you taste the patty, many of the flavors of the herbs and spices you have added will not become fully apparent until the mixture sits for a day or two before cooking.
For example, if you think the sausage is not very hot, it does take a while for hot pepper flakes to release their zip into the surrounding meat.
And if the patty seems a bit salty, the final product may well not seem so (the meat will absorb and dilute a lot of the salt).
You have to kinda get a feel for the process.
Although what you are tasting will not fully reflect the final flavor of the sausage, this step is the last chance you will have to adjust the flavorings before stuffing the mixture into casings. Even if you are not going to use casings, it is the best time to adjust the seasonings.
Just a step we take when we make sausage, and one we find gives us a better product.
After you have tried a few batches of Italian sausage, there are a lot of others you might wish to try.
Good luck and hope this helps.