Preheat the oven to 350 degrees Fahrenheit.

Add all of the dry mix ingredients into a medium-sized mixing bowl and whisk to combine evenly.

Add all of the wet mix ingredients into another mixing bowl and whisk to combine evenly.

Pour the wet mixture into the dry mix. Stir until well combined and to create a "dough." At first, it may look like it's super watery and not going to form a dough, but it will!

Knead the dough roughly 20 times.

Seal the two edges of the dough together as best as you can, and then form it into a thick log that is roughly 6 inches long.

Very tightly wrap the dough in tin foil. As you are wrapping the dough, try to hold it in place to avoid it from stretching out longer. Twist the ends of the foil to secure the log tightly. Wrap it in foil a second time and twist the ends tightly to ensure it is secure.

Place the wrapped sausage log on a baking sheet and set it on the middle oven rack. Bake it for 90 minutes, flipping it over at the 45-minute mark. *The outside sealed edges of the sausage's foil may bust open a tad from the steam trying to escape, and that's okay; it's normal.

Allow the sausage to mostly cool down to room temperature before opening and cutting into it.

Then, slice off the patties in whatever thickness you desire. Usually, I slice mine at about ¾ of an inch thick.

To cook the sausage patties, add about 1 tablespoon of oil of your choice into a saute pan over medium heat. Once hot, add in your sausage patties and cook both sides for about 2 to 3 minutes, or just until lightly golden brown and slightly crispy. While they are cooking, season them lightly with salt and pepper.