Mix pork, paprika, chili powder, garlic, salt, sage, oregano, and pepper flakes in bowl. Halve mixture. Mound one portion in center of piece of plastic wrap. Shape mixture into a cylinder, tightly twisting ends of plastic. Repeat with remaining sausage; freeze cylinders until slightly firm, 1 hour. Slice sausage into 1/2� thick patties. Brown patties on both sides in a large nonstick skillet over medium high heat until cooked through, about 10 minutes. Drain sausage on a paper towel lined plate.
Makes 12 patties