Emphasis added and wholeheartedly agreed with.
Or an Omelette. Sausage patties are easier to crumble up.
Bulk breakfast sausage is easier yet. Don’t ruin perfectly-good preformed sausage to unform it!
As to links v. patties: both, if the right ones prepared well. Neither, if the wrong sausages or ruined in the cooking.
The best link sausages I ever had were in military food services (“chow hall”). Natural casing, browned all over, exceptional snap and awesome flavor. But that was decades ago now, so who knows about now?
And concur with other comments upthread about patties being crisp-browned on the surfaces and still tender and flavorful in the middle. It takes attention and care to do that well, but so completely worth it.
Yes, please 
If I had to pick one over the other, I’d go with links, especially with a nice brown slightly crisp casing that snaps when you bite into it.
Links, especially on the grill.
I wouldn’t kick either one out of bed.
mmm
We brown sausage and cook well. Sprinkle on 6 pieces of toast with thinly sliced cheddar cheese. Put under broiler for a minute or two.
Its my family’s quick version of pizza. Makes a great meal when we’re too tired to cook.
Either one. Depends on what it’s being served with.
Yes, and for those reasons. But I like the skin, skinless "links’ are just odd shaped patties.
That’s a very good point, and I’d probably prefer mediocre links to mediocre patties. McDonald’s sausage is kind of gray and soggy; I’d rather have a soggy link, I think.
How does one “sprinkle toast”?
I like both. All the time. So like with creamy and crunchy peanut butter I switch it up. Get one type one time and get the other the next time.
Links, if its a natural casing. But I tend to gravitate towards patties.
Until about a year ago, it was links all the way.
Then I started shaping and cooking my own patties. When I cook them, I use a higher heat and dryer cooking method, so that they come out dark brown and crispy on the edges and moist in the middle. I don’t know how most restaurants cook the patties. Boiling maybe? Microwave? If it’s limp, grey and overcooked, I want nothing to do with it.
I am a links fan, but I’d try those!
This is such an American question. There’s no such thing as “sausage patties” anywhere else. Those are rissoles. Or, I dunno, croquettes. Or even, heck, burgers.
oh yeah, and links
Yes. With bacon on the side.
Links, if I had my druthers… but patties are fine, too. I loves me some sausage.
Patties are far more preferable; I really don’t like biting into the casing on a link. Not that I’ll turn sausage of any form away. Mmmmmmmmm, piggy products <drool>