Mix together all the ingredients listed until the herbs have been completely mixed in. I like to use a glass bowl for this since you’re dealing with raw meat. Cover the container and refrigerate for at least 1 hour, or 1 day before using. This allows the flavors of the herbs sink in.
When you’re ready to use the sausage, portion it into 6 patties. Cook the patties in a cast iron pan with a touch of oil until browned on each side. This takes about 8 minutes on medium heat.
Or if you want to freeze the sausage for future use, portion out the patties, and place them on a parchment or wax paper lined baking sheet and freeze them until firm. When the patties are frozen, place them in an airtight container, and store in the freezer for up to 6 weeks.