Yup. It works fine. I often cut them in this and others.
The recipe came from some place on the Net some time ago. I neglected to note the source at the time I noted it. I modded it slightly then, which is above, but change things pretty much any time I make it (and nesrly any other sausage).
For example, on this one, I often sub a different ground chile for the paprika, and always sub Aleppo for the crushed red (upping the cayenne a bit). I'll sometimes add a bit of sage or will replace the bay with it (frequently I only have fresh bay at hand). Feel free to cut or sub the cayenne if you prefer less heat.
Whatever you do, chill the mix well after mixing, and don't hesitate to fry or nuke a tablespoon or so of it, before forming, to taste for seasoning.