You could try mixing up the herbs a bit, but why, when this flavor combination is so spot on?
In a big bowl, add the pork and herbs. Using just one hand, get in there and squish it all around so that the herbs and meat mix up evenly. As soon as it is well combined, stop mixing and wash your hands.
Then get a skillet. Add a teaspoon of oil and place over medium high heat. Using 1/3 cup, measure out a serving and finish forming the patty with your hands. Make it thick if that's the way you like it or thinner, if you so desire.
Cook 4-6 minutes per side, depending on the thickness. Serve with eggs and enjoy.
Store any leftover sausage in the fridge for up to 3 days--the herbs will infuse nicely with the pork--and then cook when you are ready.