I cut the sausage casing open lengthwise and remove the sausage. I pres it out flat to about 1/2 of its original thickness. I then sprinkle the whole seeds across the surface (~1/2tsp). I then give it a pretty even coating of cayenne (adjust for your preferred heat level), and a couple grinds of black pepper. To finish, I cut it in half and stack the halves then press it flat. I repeat this 4 or 5 times to be sure I have a nice even mix then make a ball and put it in the fridge. I like to do it at least a couple hours before using it.
Just a note to let you (and others) know that your Johnsonville sausage improvement also works with the Johnsonville hot sausage links but leaving out the cayenne pepper. Next time, for comparison purposes, I will try your modification with the same Johnsonville sausage you use.