In a large mixing bowl, place all of the ingredients except for the ground meat (all of the spices), and whisk together until well-combined. Add the pork to the mixture and combine everything together with wet hands, taking care not to overwork the meat or it will be tough. Divide the mixture into 18 pieces, each about 2 ounces, and form each into a patty about 2-inches in diameter.

Place a heavy-bottom, dry skillet over medium-high heat. Place as many sausage patties as will fit without crowding or overlapping at all in the hot skillet and sauté until browned on the bottom (4 to 5 minutes). Using a spatula, flip each of the sausages over and continue to cook, undisturbed, until cooked all the way through (about another 4 minutes). Remove the cooked sausages from the skillet, and repeat with the remaining ones.