Southern fried porridge

From our friends at Greener Magazine who waste nothingIf there is one thing common to a southern kitchen it is great leftovers otherwise known as 'musgoes', and go they will when you serve up this hearty breakfast of fried porridge, sausage and peach syrup.Ingredients1/2 Cup day old oatmeal porridge compacted and chilled overnight2 Tbls soy spread1 smoked soy sausage 1 fresh, ripe peach