In a large mixing bowl, combine salt, pepper, crushed red pepper flakes, onion powder, sage, and cloves together.
Add the ground pork to the spice mixture, along with the maple syrup. Using your hands, or a fork, gently mix the spices and syrup into the meat, until everything is evenly distributed.
Cover and refrigerate for 12-24 hours, allowing the flavor to develop.
Shape the sausage mixture into patties that are 2 to 3-inches wide and ½-inch thick. Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat and cook the patties for 4-5 minutes per side, or until an internal temperature of 165 degrees F is reached.
Ground Breakfast Sausage
Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Once the oil is heated, add in the sausage and cook until no longer pink, breaking it into small pieces as it browns. Serve as desired or use in any recipe calling for cooked breakfast sausage.
Ground Pork: You can use any ground turkey or ground chicken in place of the ground pork if you like. While you can use leaner ground meat, this is one recipe that is better suited to using meat with a 20 percent fat ratio, to keep the breakfast sausage full of moisture and flavor. Maple Syrup: Feel free to use brown sugar in place of the maple syrup. If you like your sausage really sweet, add in up to 1 tablespoon more maple syrup or brown sugar. Spice Level: Omit the crushed red pepper flakes to control the heat, or add in up to ¼ teaspoon more for spicier sausage.Sodium: Omit or reduce the salt in half if you are watching your sodium. Instead of cooking the sausage mixture, feel free to use the raw sausage mixture within 3 days of preparation for any recipe that calls for raw ground breakfast sausage.Storage: Cooked breakfast sausage will last for 3 days in an airtight container in the fridge and up to 3 months in the freezer. Raw breakfast sausage can also be frozen for up to 3 months.