In a large bowl, add 1 pound ground meat, 1 ½ teaspoon rubbed dried sage, ¾ teaspoon each of Italian seasoning, garlic powder, and onion powder, ½ teaspoon crushed red pepper flakes, ¼ teaspoon ground cloves, 1 teaspoon salt, and ½ teaspoon black pepper. Mix well until seasonings are distributed throughout the meat (using hands is perfectly fine here).
Use immediately or cover and place in refrigerator for at least 1 hour to allow the flavors to mingle. **At this point, can store covered in the refrigerator, for up to 5 days, until ready to use**
Can shape into (8) 2-inch patties or leave in bulk form to use in other recipes.
To cook sausage: place in a skillet over medium heat (may need to add a little oil if using a lean protein). Once skillet is hot, place sausage in the pan and cook until lightly brown and thoroughly cooked, about 10-[timer minutes=15]15 minutes[/timer].
Can make ahead of time: after mixing all ingredients together, place covered in the refrigerator, for up to 5 days, and use as needed.
For a quick breakfast option, cook the sausage patties ahead of time and store in the refrigerator for 3-4 days or freeze for up to 3 months.
To freeze uncooked sausage patties, put a piece of cut wax or parchment paper in-between each patty, then place them in a freezer bag. Can be frozen for up to 3 months.
Can also freeze sausage in bulk to use later in recipes. Just store in a freeze proof bag for up to 3 months.
Thaw all frozen sausage covered in the refrigerator overnight.