Breakfast Sausage
1 tablespoon packed brown sugar
2 teaspoon dried sage
2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon dried marjoram
1/8 teaspoon crushed red pepper
Pinch ground cloves
2 pounds ground pork
Stir together brown sugar, sage, salt, black pepper, marjoram, red pepper, and cloves in a small bowl. Put pork in a large bowl and add spice mixture. Mix together well with your hands, then form into 12 patties, each 1/2 inch thick and 3 inches in diameter. Uncooked patties keep up to 24 hours, covered, and chilled, or up to 3 months frozen.
Cook patties in 2 batches in a large nonstick skillet over medium -high heat until an instant-read thermometer inserted into thickest parts registers 160º in, about 5 minutes per side.
