So here's a straightforward, basic, traditional breakfast sausage recipe. As I've said before, the beauty of this is you get out what you put in so if ground clove or nutmeg doesn't do it for you, leave them out and try something else.
1 K minced pork shoulder
1gm ground black pepper
1gm ground clove
1gm ground nutmeg
100gm rusk (I use the dried breadcrumb type known in Spain as 'pan rallado')
A couple of cups of water, enough to moisten the mix but not too much as to turn it into a pasty goo as you will then be faced with exploding sausages which is where the word 'banger' came from. Apparently, in England during the Second World War, sausages contained quite a lot of water and were prone to burst so if the Luftwaffe didn't get you, the sausage would.