According to Kassis, this type of sausage only needs a few minutes of searing on each side. "It also works better in sandwiches because of its shape, texture, and taste." Read more: 13 Tips You ...

Without Casings: Take small portions of the mixture and roll them into cylindrical sausage shapes using your hands. Wrap each ...

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 ...