Breakfast Sausage Patty

These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers.

1 Tbsp. fresh sage, finely chopped
1 Tbsp. fresh thyme, finely chopped
2 tsp. light brown sugar
1½ tsp. kosher salt
1 tsp. fennel seeds, crushed
½ tsp. crushed red pepper flakes
¼ tsp. black pepper, freshly ground
¼ tsp. garlic powder
¼ tsp. smoked paprika
1 lb ground pork shoulder (Boston butt)

Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Add pork and work spice mixture into meat with your hands until it's very well blended.

Scoop out ¼ cupfuls of mixture and flatten into about ¼" thick patties (they will plump slightly when cooled).

Griddle sausage over medium-high heat until browned on one side, about 2 minutes. Flip and cook 2 minutes more.

Makes 8 servings.

Do Ahead: Patties can be made 2 days ahead. Stack between parchment paper; cover and chill, or freeze up to 1 month.