Mix all ingredients together in a mixing bowl. Use your hands to fully combine everything.
Cover and refrigerate for at least one hour to allow the flavors to fully meld together.
Remove from refrigerator and blend toether again.
Use a cookie scoop, #20 scoop or about 3 tablespoons, to form evenly-sized balls. Place on a cookie sheet lined with parchment paper. Flaten each ball into a 2-3 inch patty.
Cook in a lightly greased pan over medium heat for 4-5 minutes per side until sausages are cooked all the way through.
Serve hot.
Notes
Make certain your sausage meat is fully mixed. It's okay to get in there and really mix that meat with your clean hands. It's the best way to mix the meat.
Allow time for the flavors to meld together. While you can cook the sausage right away, if you give it at least an hour, the flavors will be more pronounced.
This recipe uses dried herbs, but if you prefer to use fresh herbs, increase the amount of fresh herbs by 3-4 times the amount of dried herbs.
Feel free to adjust the amount of herbs to your liking. Add a bit more sage, or omit the rosemary and thyme.
This sausage can also be cooked and used as bulk sausage. Skip forming the patties and cook in a medium pan breaking up the sausage while it cooks.
To freeze: Place mixed sausage in a freezer zip-top bag or wrap in butcher paper. Label and freeze. You can also freeze the patties, just layer with parchement paper between each patty.