To make breakfast sausage, combine diced pork with herbs and spices, and grind the meat using a meat grinder. Sage, thyme, maple syrup and pepper flakes can be used to flavor the sausage.
To make traditional spicy breakfast sausage, dice 2 pounds of pork butt and 1/2 pound of fat back into 1/4-inch pieces. Add 2 teaspoons of kosher salt, 1 1/2 teaspoons of black pepper, 2 teaspoons of fresh chopped sage, 1 teaspoons of fresh thyme, 1/2 teaspoon of fresh rosemary. Also add 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of dried red pepper flakes, 1/2 teaspoon of cayenne pepper and 1 tablespoon of light brown sugar to the meat. Mix well to combine the ingredients.
Store the mixture in the refrigerator for 1 hour. Grind the chilled meat in a meat grinder set on fine, and form the ground meat into patties. The sausage patties can be frozen or cooked immediately.
For maple-flavored breakfast sausage, add 3/4 teaspoon dried sage, 1/4 teaspoon of dried thyme, 1 1/2 teaspoons of pure maple syrup, a dash of ground nutmeg, salt and pepper to 1/2 pound of the ground pork. To test the amount of salt and pepper in the mixture, cook a small sausage patty over medium-high heat, and taste the patty after it is thoroughly cooked.