Yer sausage has ta be somewhat fatty, or it will crumble.
Start with cold ingredients, lets say two pounds a jimmy dean flattened out on wax paper. Stuff with say some cube cheese an precooked bacon.
Keep the stuffins back from the edge a the fatty a good inch er so, Start ta roll it up usin the wax paper kinda usin yer fingers ta fold over the edge, when the wax paper gets ta the meat, pull the paper back an keep rollin it over onto itself.
Know seal the seam by gently squeezin the fatty tagether an smooth it out, same thin with the ends.
I usally roll mine out about 3/8 ta 1/2 inch thick.
Keep thins as cold as ya can. I also transport the fatty ta the smoker restin on the wax paper, layin it in the palm a my hand an up my forearm. Then simply roll it off onta the smoker grate. This is what works fer me.
Some sausage may be to "Lean" to hold tagether, some dear sausage an such.
Good luck, Keep tryin yall get the hang of it.