Cut pork shoulder into about 2- 3 inch chunks.

Run through a meat grinder using the large plate.

In a bowl, combine brown sugar, salt, sage, pepper, rosemary and red pepper flakes.

Combine seasonings with ground pork.

Run mixture through meat grinder once more using the small plate.

Sausage can be refrigerated up to 2 days in an air tight container or frozen in a freezer bag for up to one year.

To cook sausage: form into patties and fry in a skillet over medium- high heat.

Flip to brown both sides, cooking for about 8 - 10 minutes total or until internal temperature reaches 160°.

Drain on a paper towel lined plate and serve immediately.