Without Casings: Take small portions of the mixture and roll them into cylindrical sausage shapes using your hands. Wrap each sausage tightly in cling wrap or aluminum foil to maintain its shape.

Roll the dough into a sausage shape and wrap it in baking parchment. Allow this to sit in the fridge for at least a half an hour to firm up. You can leave it overnight if you wish. Preheat your ...