I found this one for you over on a sausage site I frequent - you could cut this in half and make into a fattie - the cooking instructions are obviously just so you have the info if you like the sausage
Loukanika Sausage is a Greek fresh sausage made with lamb and pork and seasoned with orange rind. There are some recipes where the sausage is made entirely with pork or pork and beef but their authenticity might be questioned. The Greek mountainous terrain is ill suited for raising cattle but perfect for animals such as goats and sheep. The best example is the famous Greek "Feta" cheese which is made from goat and sheep milk. Using this line of reasoning beef somehow does not lead itself easily into recipe....Most recipes include spices like garlic, oregano, thyme, marjoram, and allspice. Dry red or white wine is often used.
2 lbs pork butt - if you dont have a grinder buy pre ground for both meats
1 lb lamb
1½ Tbsp salt
1 tsp black pepper
3 cloves crushed garlic
1 Tbs grated orange peel
1 tsp allspice, ground
1 tsp dried thyme
1½ tsp dried marjoram or oregano
½ cup red wine
1. Grind meats through ⅜" plate
2. Mix ground meat with wine and all ingredients
3. Stuff into 32-36 mm casings, make 6" links
4. The sausage can be fried, baked or boiled. You may place it in a skillet with water to cover, bring it to a boil and then simmer on lower heat for about 20 minutes. Keep the cover on.
Pan fry or cook on grill.
This is a fresh sausage and should not be kept in a refrigerator for more than 3 days. If storing longer freeze it