Hot Pork Pan Sausage

• 2 lbs ground pork, chilled (80% lean, such as Smithfield)
• 1 tablespoon ground sage
• 1 teaspoon dried thyme leaves
• 1 tablespoon crushed red pepper flakes
• 2 teaspoons brown sugar
• 1/4 cup duke's mayonnaise
• 1 teaspoon black pepper (prefer fresh ground)
• 8 teaspoons asian fish sauce (or 2 1/2 tsp salt dissolved in 8 tsp water)
• 1 teaspoon dried marjoram

1. In large mixing bowl add all ingredients except meat and mix well. Add meat and combine with seasoning mixture by kneading, folding and turning like bread dough. Mix until meat is uniformally seasoned but do not overwork or it will start to emulsify.
2. Cover and chill in refrigerator several hours or overnight.
3. Divide meat into desired portions (a 1/4 cup dry measure makes 2 oz by weight of this meat mixture) and form into patties ( a 2 1/2" cookie cutter ring forms a nice 2 oz patty).
4. Put the patties on a parchment lined cookie sheet and freeze.
5. When frozen transfer the patties to freezer bags and store in freezer until ready to use.
6. To cook thaw and pan fry until done.

ground pork, ground sage, thyme, red pepper, brown sugar, mayonnaise, black pepper, asian fish sauce, marjoram

Taken from www.food.com/recipe/hot-pork-pan-sausage-532267 (may not work)