1 Pound Ground Pork (a small percentage should be high in fat, like pork belly)
2 Teaspoons Salt
1 Teaspoon Pepper
1 Teaspoon Sage
1 Teaspoon Thyme
1/2 Teaspoon Ground Rosemary
2 Teaspoons Brown Sugar
1/4 Teaspoon Ground Nutmeg
Allow ground pork to sit at room temperature for at least 30 minutes.
In a medium bowl add the ground pork, salt, pepper, sage, thyme, rosemary, sugar and nutmeg. Mix thoroughly.
Shape meat mixture into small balls and press into flat disks. Cover in wax paper or plastic wrap and freeze until ready to serve.
To serve, heat a skillet over medium heat, fry 3-5 minutes per side until golden brown and cooked through.
You can do more traditional sausage and put this mixture into casings and form links, but I like my morning round sausage and so that is how I wrote it.