Servings: 4 to 6 Olive Oil (for basting) Put all the ingredients except oil into a bowl. Mix into a semi-smooth mass with your hands. Cover the bowel and refrigerator overnight. Remove the bowel from the refrigerator at least 1 hour before you proceeed. Roll the mixture by hand into uniform cylindrical sausages measuring approximately 8 cm long by 3 cm thick. Place the sausages in a single, nontouching layer on a barbecue grate 8 cm above the coals (or lightly oiled grate in a pan 8 cm a preheated 290ºC oven broiler.) Baste them initially and every 2 minutes thereafter. Cook the sausages till thier exterior surfaces become crisp and brown, about 6 to 8 minutes. Transfer to a heated dish and serve promptly.