Chill your tools and meat. Cold meat is easier to mix and shape, and it cooks juicier. Place the ground pork in the fridge while you gather and measure all seasonings. If your kitchen is warm, pop a mixing bowl in the freezer for a few minutes.

Combine the seasonings. In a small bowl, mix salt, pepper, sage, thyme, garlic powder, onion powder, red pepper flakes, brown sugar or maple (if using), nutmeg, and ginger. This keeps the distribution even.

Mix gently but thoroughly. Add the seasoning blend to the cold ground pork. Sprinkle over 2 tablespoons of ice water. With a clean hand or a fork, fold and press until the spices are evenly dispersed. Avoid overworking; stop once it looks uniform and slightly tacky.

Taste test before shaping. Heat a small bit of oil in a skillet over medium. Cook a quarter-sized piece of the mixture until done, then taste. Adjust salt and spices now if needed. Add another pinch of salt, a little more sage, or more pepper to your liking.

Shape the patties. For even cooking, form 12 to 14 patties (about 2 1/2 inches wide). Lightly wet your hands to prevent sticking. Press a shallow dimple in the center of each patty to keep it flat as it cooks.

Cook on medium heat. Warm a large skillet over medium to medium-low heat. Add a teaspoon of oil if your pan isn’t nonstick. Cook patties 3 to 4 minutes per side, until well-browned and cooked through. Internal temperature should reach 160°F (71°C).

Drain and rest. Transfer cooked patties to a plate lined with a paper towel. Let them rest 2 to 3 minutes so juices settle. Serve hot.

For crumbled sausage. Skip shaping and brown the seasoned pork in a skillet, breaking it up with a spoon. Cook until no pink remains and the edges get a little crisp.