There is ground pork in the markets and you can make your own, I do all the time. I use a combination of garlic powder, onion powder, cayenne pepper, rubbed sage and poultry seasoning or thyme. It's a question of gooshing it all together, letting it sit in the fridge overnight for the flavours to develop and then frying a bit to see if you get the mix the way you like. I tend to be a bit heavy on both the cayenne and sage, because I love it that way. You can also add in black pepper if you prefer.
