Lay a large sheet of plastic wrap down on your counter.
Dollop about ¼ cup of the sausage mixture in the bottom center of the plastic about 3" up from the edge closest to you. Fold the bottom edge of the plastic (the one closest to you) up over the sausage mixture.
Cup your fingers over the plastic and sausage and slide them toward your body, pulling the sausage with them. Don't roll the sausage. Pull it with your fingers firmly against the counter so that the sausage forms a log shape about 1" thick.
Now roll the log forward to wrap it tightly with the rest of the plastic. Twist the ends closed as you go to squish as much of the meat mixture tightly in the wrap. You don't want any large air pockets trapped inside. Tuck the twisted ends under the log.
Repeat with remaining sausage mixture (use a kitchen scale or measuring cup to ensure they're all the same size) and chill in the fridge for several hours or overnight so that the sausages chill and hold their shape better.
To cook, unwrap the sausages from the plastic and cook on a hot skillet, rolling them across the surface of the pan to prevent them from flattening out on one side. Sausages are done when they reach an internal temp of 160°F on an instant-read thermometer.
Serve in a hot dog bun or sliced on a diagonal into medallions.