When we get more sheep butchered, I'm going to ask for some of the meat to be made into plain sausage meat and bagged - I will then use this recipe or variations of, and may also get some casings and stuff them myself. However, sausages formed by hand with no casings work just fine, as below.
Wash herbs, shake off water. Strip leaves off woody stemmed herbs like oregano, thyme, rosemary. Place in food processor with other herbs such as parsley, nasturtium leaves etc. Process, scraping down sides a few times. Add dried onion and whiz for a bit. Add sausage meat (squeeze from casings if necessary), garlic powder and spices and whiz until well combined.
Working with wet hands, form into 6 sausage shapes (all that rolling of playdough you once did will now come in handy).
Heat oil in frying pan - I use a combination of coconut oil and olive oil. Fry over medium heat, turning often until browned on all sides and cooked through. Serve with tomato sauce and your choice of vegetables.