In a large bowl, mix together the pork, garlic, sage, thyme, fennel, marjoram, brown sugar, nutmeg, salt, and pepper until well combined and the spices are evenly distributed throughout the pork.

Cover the bowl tightly with plastic wrap and chill for at least 15 minutes.

To form the patties, rinse your hands under cold water.

Divide the mixture into eighths (about 2-ounces each) and shape each portion into a ball and then gently flatten the ball.  Don’t flatten too much or the sausage will break while cooking.  The patty should be about 2 ½-inches.

Use your finger to make a slight depression in the center of each patty.  This will allow the patty to remain flat while cooking.

Heat a non-stick skillet over high heat.  Brush the bottom of the skillet with the vegetable oil.

Fry the sausages on both sides until golden brown and no longer pink in the middle – about 4 minutes per side.

Use a slotted spatula to remove the sausages and blot on a paper towel to remove any excess oil.

Serve immediately with eggs, pancakes, waffles, or on a biscuit.

The patties can be cooled completely, wrapped individually in plastic wrap, and frozen for about 3 months.  To reheat, thaw in the refrigerator and warm in the microwave for 2-3 minutes on medium power.