1. Combine all the spices and mustard in a large bowl. Then add the ground pork and mix together with clean hands or a wire masher.
2. Grab a golf ball sized amount of meat and shape into a patty. Repeat this with the rest of the meat.
3. Cook immediately or place patties on a grease baking tray and freeze for 1 hour. After an hour the patties can be moved to a freezer safe bag.

Cooking

1. If fresh- heat a cast iron pan over medium heat. Once the pan is hot add the sausage and cook for 2-3 minutes, until the patties are browned on the bottom and turning beige on the top. Flip and cook for 1-2 minutes, until all the juices are running clear. Remove from pan and serve.
2. If frozen- start with a cold cast iron skillet with a lid. Place the patties in the skillet, put on the lid, and place on a burner turned to medium heat. Cook until you hear a lot of sputtering (5-7 minutes depending on your stove). Remove the lid and check the patties. Once the bottoms are browned and the top is beige in color flip them and cook for 2-3 minutes longer, until the juices run clear. Remove from pan and serve.