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Mix 1 Tbsp. finely chopped fresh sage, 1 Tbsp. finely chopped fresh thyme, 2 tsp. light brown sugar, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. crushed fennel seeds, ½ tsp. crushed red pepper flakes, ¼ tsp. freshly ground black pepper, ¼ tsp. garlic powder, and ¼ tsp. smoked paprika in a medium-large bowl.
Add 1 lb. ground pork shoulder (Boston butt) and work spice mixture into meat with your hands until it’s very well blended.
Scoop out ¼-cupfuls of sausage mixture and flatten into about ¼"-thick patties (they will plump slightly when cooked).
Griddle sausage patties over medium-high heat until browned on one side, about 2 minutes.
Flip and cook 2 minutes more.
Do Ahead: Patties can be made 2 days ahead. Stack between parchment paper; cover and chill, or freeze up to 1 month.