(And when you make country style sausage (patties), you don't have to think about the fact that your sausage casings are probably hog intestines. What's not to love?

1-1/2 pounds ground pork
1-1/2 pounds ground beef

Sausage seasoning mix:

2-1/2 teaspoons sage
2 teaspoons salt
2 teaspoons pepper
1 teaspoon savory
1/2 teaspoon marjoram
1/4 teaspoon each: allspice, nutmeg, dry mustard

1/4 teaspoon (or to taste) cayenne or crushed red pepper (optional)

Mix all ingredients well in a large bowl. Cover tightly and refrigerate for at least 12 hours.

The mixture may be frozen at this point. It freezes well for up to 2 months.

Form the sausage mixture into patties, about 2 ounces each.

Fry the patties over medium/medium-high heat (in a little butter, if necessary) until browned and just cooked through, about 3 minutes each side.

Makes about 24 2-ounce sausage patties.

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