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Ingredients
2 Teaspoons dried sage
2 Teaspoons salt (I use seasoned salt)
1 Teaspoon ground black pepper
1/4 Teaspoon dried marjoram
1 Tablespoon brown sugar
1/8 Teaspoon crushed red pepper flakes (optional)
1 Pinch ground cloves (also optional, but a nice addition)
2 Pounds ground pork
Instructions
In a small bowl, combine sage, salt, pepper, marjoram, brown sugar, crushed red pepper, and cloves. Mix well.
Put the pork (at room temperature) in a large bowl and add the mixed spiced to it, a little at a time, and mix well.
Allow to stand for at least 5 minutes, but longer is better (I sometimes mix it up the night before and let it stand in the fridge overnight, covered with plastic wrap).
To make sausage patties, heat a small amount of oil in a large skillet and cook the patties over medium high heat for about 5 minutes per side. The trick is to get the outside brown and slightly crispy, while the inside is only just cooked. Don't make the patties too thick or the insides don't get cooked properly.
This can also be used in other dishes such as stuffing, that American traditional meal of "biscuits and gravy" or sausage gravy on toast, meat loaf, etc.