'Go Home Thomas' Egg And Sausage Sandwich

combine the sausage ingredients in a medium bowl. Let sit in refrigerator for 12 to 24 hours. Divide into six portions and press into circles. Cook on griddle for 5 to 6 minutes per side. Drain on paper towels.
mix the 3 1/4 cup all-purpose flour, bread flour, salt, yeast, sugar, and water in large bowl. Add the water and mix until all ingredients are incorporated. Cover; let the dough double in size (2 to 3 hours at room temperature, or in the refrigerator overnight).
After the dough has doubled, mix together remaining all-purpose flour and cornmeal, and liberally flour counter with cornmeal mixture. Transfer the dough to counter and roll out the dough until approximately 3/4- to 1-inch thick.
Cut dough into rounds Ed note: I used a 3-inch biscuit cutter and place on a well-oiled griddle on low to medium heat. Let brown on one side, flip, and oil again. The muffins will be done when they push back readily in the center.
whisk the eggs with salt and pepper in a medium bowl. Add butter to a nonstick pan and stir to cook. Keep stirring the eggs into the center of the pan; try to keep the eggs almost omeletlike, not small pieces.
Toast six muffins until golden brown. Place a sausage patty on six halves, then some scrambled eggs, top with cheese, and cover with other muffin halves.