In a small bowl, combine the sage, salt, basil, garlic powder, onion powder, rosemary, marjoram, crushed red pepper, and black pepper. Put the ground pork and ground turkey in a large bowl and sprinkle with the mixture of herbs and spices. If using, add the maple syrup. Use your hands or a large spoon to mix and combine the ingredients until all of the seasonings are well distributed and incorporated. Form the mixture into 16 balls and then flatten into 3-inch patties.
Heat a large, deep skillet over medium to medium-high heat. Cook the patties for 5 to 8 minutes on the first side, until nicely browned on the underside. Flip and cook each patty on its second side for about 5 more minutes or until browned with an internal temperature of 165°F. Transfer the patties to a paper towel-lined plate to drain.
Feel free to add an additional 1/4 to 1/2 teaspoon salt if you prefer saltier breakfast sausage.
I use a meat thermometer to ensure that my patties have reached the USDA recommended internal temperature (for turkey) of 165°F. This way, I know they're safe to eat without overcooking them, which can cause them to dry out.
You may make this breakfast sausage ahead of time, stack the patties in an air-tight container (separated by wax paper), cover, and refrigerate for up to three days.
To freeze, arrange patties in a single layer on a parchment paper or wax paper-lined baking sheet and freeze until solid. Then transfer to a freezer-thickness plastic baggie and freeze for up to 3 months.