I really like the sausage, egg, and cheese on an English muffin breakfast sandwich. I make mine with organic eggs and Cabot cheddar cheese on Barowski's organic whole wheat English muffins.
I used to make them using two Jimmy Dean IQF (individually quick frozen) pre-cooked breakfast links, cut in half to make for half-round logs that fit pretty well on an English muffin.
But I got a package of Tangletown Farm loose pork breakfast sausage as part of my Meat CSA, so I decided to try that, instead. And with that, it's all local-ish. The English muffins are from Maine, which technically isn't local but it's not that far away, either.
(I've also made my own homemade English muffins which are, in fact, very good, but awfully labor intensive!)
Preheat the griddle to 375°F.
Divide the sausage into 2.0 oz. servings (before cooking) and make them into patties in a 3.5" cutter. You would get 8 per pound, of course, but my package was slightly less than that so I got 6 that were a little over weight (2.1 oz.). The diameter is bigger than the English muffin, but it will shrink when cooked.
Cook for about 6 minutes per side, remove when the internal temperature reaches 160°F.
I like my sausage a little spicier, so I think I'll add some extra cayenne while preparing the patties next time.