Pork Sausage Cakes

Breakfasts in my mother’s boardinghouse were copious affairs, and her paying guests could order any of a variety of meats—country sausage, sausage cakes, fried ham slices, crisp bacon, and so on—plus grits and eggs, any style. There were always breakfast biscuits hot from the oven and an assortment of jams and jellies, most of them homemade, plus molasses, which was produced locally.