1. Combine the ingredients: In your mixing bowl, combine the ground pork, sage, thyme, black pepper, salt, and red pepper flakes (if using). Gently mix everything together with your hands. Don’t overmix, or the sausage can become tough.

2. Shape the patties: Divide the sausage mixture into equal portions. I usually make about 4 patties per pound of pork. Shape each portion into a flat, round patty about 1/2 inch thick.

3. Pan-frying: Heat a large skillet over medium heat. You don’t need to add any oil, as the pork will release its own fat. Place the patties in the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through.

4. Baking: Preheat your oven to 375°F (190°C). Place the patties on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through.

5. Grilling: Preheat your grill to medium heat. Grill the patties for about 4-5 minutes per side, or until cooked through.

6. Rest and serve: Once cooked, remove the patties from the heat and let them rest for a few minutes before serving. This allows the juices to redistribute, making them even more flavorful.