This amount of red pepper contributes a mild level of heat to the sausage patties. If you prefer very little spice, reduce the amount of red pepper flakes to 1/4 teaspoon (1/8 teaspoon if substituting cayenne pepper). If you like more, feel free to adjust upward.
Helpful hint: To eliminate sticking, I rub a little oil on my hands before shaping the patties. I also like to use my kitchen scale to evenly portion the pork into 2-ounce patties. Then I press the patties into rounds that are slightly under 3 inches in diameter. You can also use a round biscuit cutter: place each portion of pork into the cutter, and press the meat down to fill out the cutter using your fingers. This will help to form patties of even size and thickness.