1 lb. pork sausage meat
3/4 c. Aunt Jemima Syrup
1 (1 lb.) can peach slices, well drained
1 (10 oz.) pkg. Aunt Jemima frozen cinnamon swirl French toast

Shape pork sausage meat to form 8 patties; pan-fry until thoroughly cooked. Meanwhile, pour syrup into saucepan; bring to boil and simmer 3 minutes. Add peach slices; heat thoroughly. Keep warm until ready to serve. Prepare toast in toaster or oven according to package directions.

To serve, cut toast in half diagonally. Allow 3 triangles per serving; top with warm peach syrup and serve with drained sausage patties. Makes 4 servings.