How to Make Breakfast Sausage Patties from Ground Pork

Nothing is better than a savory sausage patty for brunch, or in a breakfast sandwich. These cook up fast, and they are very easy to freeze for quick use later on (I cook a big batch, then thaw one for breakfast when I want one). Or, this seasoning would be a great base for biscuits and sausage gravy, or when you put sausage in a casserole.
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For every Pound of Meat:
1/2 Tablespoon or 1.5 teaspoon of brown sugar/molasses
1 teaspoon dried sage
1 teaspoon salt (I use smoked salt)
1 teaspoon black pepper
1/8 teaspoon oregano or marjoram
pinch of pepper flakes
pinch of ground cloves