This recipe is easy to make, and you control what goes in your sausage.  No worries about the preservatives or other ingredients you can’t pronounce if you were to read the label on your favorite breakfast sausage

Ingredients:

• 2-1/2 pounds ground pork
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon ground sage
• 1 teaspoon ground thyme
• 1/4 teaspoon ground allspice
• 1 tablespoon brown sugar
• 1/2 teaspoon ground nutmeg
• 1/4 to 1/2 teaspoon cayenne pepper

Directions:
1) Combine salt, black pepper, sage, thyme, allspice, brown sugar, nutmeg and cayenne pepper in a small bowl. Mix well.
2) Pat ground pork into a 12 x 18-inch rectangle. Sprinkle spice mixture evenly over pork. Mix well. Using a scoop or 1/4 cup measure, form patties about 1/2-inch thick. Place on a tray. Refrigerate for up to a week or freeze for up to 3 months. Yield: 21 patties.
3) To pan-fry, saute patties over medium-low heat in a non-stick pan, about 7 minutes per side.
4) To bake, preheat oven to 400 degrees F. Arrange patties on a baking sheet and bake for 15 to 18 minutes, or until center is no longer pink.