Combine dried sage, salt, black pepper, dried marjoram, brown sugar, crushed red pepper flakes, and ground cloves in a small bowl.

Mix the spices well.

Place ground pork butt in a large bowl.

Add the mixed spices to the ground pork.

Mix the spices and pork thoroughly with your hands.

Form the mixture into 9 oblong rolls.

Wrap each roll tightly in plastic wrap.

Chill the wrapped sausage rolls in the refrigerator for at least 30 minutes.

Freeze any sausage rolls you won't use within a week for up to three months.

When ready to cook, slice off patties from a chilled roll.

Pan-fry the sausage patties over medium heat until cooked through and browned.