Transfer the dough to a flat work surface, and knead by hand for 30 seconds to 1 minute, or until the dough feels somewhat firm. Shape the dough into a square, and cut into four equal-size pieces.
To create small/medium sausage links, cut each of those four pieces in four again. Or if you'd rather not have to shape and wrap 16 sausages, cut each quarter just once to create eight large sausages.