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Place 1 ½ pounds ground pork, 4 cloves garlic, minced, 1 Tablespoons packed light brown sugar, 1 Tablespoon finely chopped fresh sage, 1 Tablespoon finely chopped fresh thyme, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper, ½ teaspoon crushed red pepper flakes, ½ teaspoon poultry seasoning and ½ teaspoon smoked paprika in a large bowl.
Mix until combined. Cover with plastic wrap and place in the fridge for at least one hour. Overnight is best if you have the time.
Portion the sausage into 12 equal pieces and form into patties.
Place a large skillet over medium heat. Brown the sausage on each side for about 4-5 minutes until an internal temperature reaches 165°F. Serve immediately.