Breakfast Sausage Patties

Plan ahead the pork mixture must be refrigerated for 24-48 hours to blend the flavors together before making the patties. I usually get about 18-20 patties out of this, but the yield will vary depending on how large you make them --- you may adjust the amount of sugar but I recommend making the first batch using the stated amount, you might prefer it sweeter but for my family 1 tablespoon is just the perfect amount --- these are very good between biscuits :)

• Ready In: 24 hrs
• Serves: 18-25

Ingredients

• 2  teaspoons dried sage
• 2  teaspoons salt
• 1  teaspoon black pepper
• 1⁄4 teaspoon dried marjoram
• 1  tablespoon light brown sugar (can use less)
• 1⁄8 teaspoon dried red pepper flakes (or to taste)
• 1  pinch clove
• 2  lbs ground pork

Directions

1. In a small bowl mix all the spices together.
2. Place the ground pork into a large bowl; add in the spices to the pork and mix using clean hands until well combined.
3. Cover and chill for 24 hours.
4. Place the pork mixture between two pieces of greased waxed paper; using a rolling pin, roll out the pork to about 1/2 inch thickness (or to desired thickness, gathering up the ends to re-cut).
5. Remove the top piece of waxed paper.
6. Using a 3-inch biscuit cutter cut into rounds.
7. Place the rounds onto a baking sheet and freeze until ready to use.