Either is fine with me. I remember breakfast sausage in a cloth roll from my childhood - slice and cook, it was so good! - so maybe patties have the edge.
I buy locally made little links with a casing, but sometimes the casing is kind of split and loose, so I peel it off when its halfway cooked. The link retains its shape as it’s nearly done.
Links.
I make breakfast sandwiches with links. Four maple sausage links between a slice of American cheese and a fried egg, on an English muffin. When the cheese melts it kind of mortars the links to the muffin and each other.
Actually, I go through the process of taking the bulk, forming it into patties, cooking, then use SOME of the patties to crumble into the omelette.
That way I have sausage in my omelette AND some patties on the side.
Wrap links in bacon, then butter them.
And then wrap with slices of griddled ham.
Then batter them and deep fry 'em.
Links, especially when having them with pancakes.
This 
We buy and keep in the freezer all 3 forms of assorted sausage - they each have their uses. Since we get our meat at an actual butcher shop, I can get the same meat blend in bulk, patty or sausage [and specify natural or synthetic casings] Our normal load-out is 5 pounds each bulk, patty and link in half pound packages of spicy and mild Italian, breakfast and I have them whip me up a 10 pound batch of weisswurst every 4 or 5 months.
“I’ll take ‘My First Three Heart Attacks’ for $200, please, Alex…”
Put me down for one of each.
Sounds delicious. Certainly better than that flax cereal I had this morning.