It's pretty good. It's an Emeril Lagasse recipe and in my opinion his recipes tend to be very highly spiced and this one is no exception.
I reduced the paprika to 1 tablespoon, the black pepper to 1 teaspoon, the salt to one teaspoon (my preference for lower sodium, if you don't care about that it would be ok to use the amount called for) and the cayenne to 1/2 teaspoon. Maybe Emeril's cayenne is less hot than mine but I can't imagine using 1 teaspoon and still call this sausage mild. Using the 1/2 teaspoon gives this an unmistakable hint of heat. Cayenne is a very hot spice and I'm sure that using the full teaspoon in 3 pounds of meat would make your taste buds stand up and take notice.
Overall, I liked this sausage pretty well. It is well seasoned and has a more complex flavor than average Italian sausage. I used a 3.5 pound pork shoulder roast that I ground fresh. I like the procedure of seasoning the meat after you cut it but before you grind it, it makes distribution of the seasoning easy.
My rating is based on my alterations and not the way the recipe is written.
We stuffed this and really enjoyed them. They have a little kick to them but not too much.