Sauced - If your family doesn't like casings, or if you don't have a stuffer in the first place, making link sausage of any type without casings is pretty simple as long as you have some good quality cling film on hand.
First, portion your prepared sausage by weight. If you've not done this before, I suggest portions no more than 4 ounces. By hand, shape each portion into the rough form of a small log or link.
Lay out the cling film on a counter with the long ends facing towards and away from you. Place a portion of the a shaped link on the end of the cling film away from you and begin slowly rolling towards you. Once the cling film has initially covered the link, gently, but tightly, tuck the end of the cling film in as best you can to eliminate any air pockets. Continue rolling the link until it is covered by 3 or 4 layers of cling film. Twist off the ends of the cling film tightly then grab them and spin the link several times to better shape the link. Place the link on the counter and roll it with the palms of your hands to remove any imperfections in the shape. Check the link for any air pockets or bubbles in the cling film, and if you find any, use a needle to puncture them.
Once all of the links are prepared, you can set them firm up the shape in one of two ways. You can poach them in barely simmering water for 20-30 minutes, or put them in boiling water for 3 minutes. This step is not cooking the links, but slightly firming up their shape. I prefer the former method of barely simmering the links, but by whatever method, when finished, the links should be immediately transferred to an ice bath until completely cooled. When cooled, pat the links dry, then wrap them in kitchen towel and refrigerate them for at least 8 hours, but preferably, overnight.
Once you're ready to cook the links, by smoking them, or any other method, remove the cling film, and have at it.
