**If you're Grinding your own Pork, the Link is here. If not, you can skip to the Seasoning.

Make Your Country Breakfast Sausage Seasoning

• Add all dry spices to a small bowl and mix together. This includes Ground Sage, Kosher Salt, Ground Pepper, Marjoram and Red Pepper Flakes.
  
• Add ground pork, apple cider vinegar and sausage seasoning mixture to a medium to large sized bowl (depending on how many pounds you are making) and mix till fully incorporated.
  

Making the Patties (Patty size varies upon your preference)

• Weigh (2 oz. for breakfast patties, 2.5-3oz. for breakfast sandwich patties) or eye ball appropriate amount of sausage mixture and shape into a meatball.
  
• Place ball onto one half of a small sheet of wax or parchment paper, then fold the other half of the paper atop the ball.
  
• Use a small skillet or other 5-6" flat object to smash the ball to about a 1/4" patty.
  
• Place smashed patties on parchment paper lined sheet pan in a single layer till you are ready to cook
  

Cooking the Patties

• Pre-heat skillet or griddle to medium/medium high heat.
• Carefully unpeel patty from sheet pan and toss patty onto hot griddle.
• Cook patty on 1st side until the color around the edges changes from pink to a whitish gray color. This usually takes 3 to 4 minutes depending on your heat.
  
• Flip patties as they are ready and cook another 2 to 3 minutes or until they are fully cooked. The time it takes to fully cooks depends on the thickness of your patties and the heat so you will have to judge for yourself when they are done.
  
• Place cooked patties on a small baking sheet or plate that is oven safe in case you need to keep them warm.