These are small sausages without casings. You can use beef instead of pork, but in either case it shouldn't be too lean. Adapted from the Barbecue Bible. Prep time includes 2 hours chilling time.
Knead and squeeze with your hands until thoroughly blended, 3-4 minutes.
To test for seasoning, take a small amount of the mixture and saute it in a nonstick skillet until cooked through, then taste and adjust seasonings. NEVER eat raw pork.
Lightly oil a large plate.
Divide meat mixture into 8 equal portions.
Lightly wet your hands with cold water.
Roll each portion into a sausage about 3" long and 1" in diameter.
Place sausages on oiled plate as they are made.
Cover loosely with plastic wrap and chill 2-4 hours.
To cook:
Preheat grill to high.
Oil the grill grate.
Arrange sausages on grill.
Cook, turning with a spatula, until cooked through and nicely browned, 6-8 minutes.