2 lbs. boneless pork shoulder (80% lean) coarsely ground
2 tsp. salt
1 1/2 tsp. sage
1 tsp. pepper
1/2 tsp. marjoram
1/2 tsp. savory
1/2 tsp. nutmeg
1/2 c. cold milk

Combine ground pork, seasonings and milk. Mix thoroughly using hands to knead mixture. Form patties and fry until brown in a small amount of oil. Mix at least 3 to 6 hours before using to blend flavors of herbs.