First Step: Combine the ingredients In a large mixing bowl, thoroughly blend 500g ground pork with 1 tsp dried sage, 1/2 tsp dried thyme, 1 tsp onion powder, 1/2 tsp garlic powder, 1 tsp black pepper, 3/4 tsp salt, and 1/2 tsp sugar (optional). Use your hands or a fork to mix gently but thoroughly to encourage protein development for better binding and even seasoning distribution.

Second Step: Shape the patties Divide the mixture into 8 to 12 equal portions. Gently press each portion into a patty about 1 cm thick. Make a shallow indentation in the center of each patty to prevent doming during cooking, ensuring they cook evenly.

Third Step: Heat the pan and prepare for cooking Heat 1 tablespoon olive oil in a non-stick or cast iron skillet over medium-high heat. Add half the patties in a single layer without crowding the pan to promote optimal browning. Avoid pressing down on the patties during cooking to retain juiciness.

Fourth Step: Cook the patties Cook the patties for 2 to 3 minutes per side or until golden brown and cooked through. Use a meat thermometer if desired; patties are safe at an internal temperature of 160°F (71°C). Transfer cooked patties to paper towels to drain excess oil. Repeat the cooking process with the remaining patties and olive oil.

Final Step: Serve and enjoy Serve pork sausage patties hot, accompanied by your favorite sides such as mashed or roasted potatoes, steamed greens, or in breakfast sandwiches with eggs, cheese, and tomato. Leftovers keep well refrigerated for up to 3 days or can be frozen for 3 months for convenient future meals.