In Ray Lampe's (drbbq) book, he gives several recipes for different sausages , after preparing the recipe he forms the meat into loaves the size you want you sausage to be, wraps in plastic wrap and refrigerates until firm.
He then smokes them according to his instructions. Once finished these can be cut into patties, or left in log form. The only thing you're not doing is putting the sausage into casings, it's still the same meat and seasonings.
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle