In a blender or food processor, combine all ingredients except for the olive oil and pulse until combined, but still quite chunky.
Refrigerate overnight or for at least 8 hours. Don't be tempted to skip this step!
After the resting period, reheat your oven to 425 degrees fahrenheit.
Scoop 2 tablespoons of the mixture at a time and form patties/disks that are about 2 inches wide and ½ inch. Gently place them on a parchement-lined baking sheet. You should be able to make approximately 12 patties.
Drizzle a light amount of olive oil ontop of the patties and place them into the oven for 25-30 minutes, flipping very carefully half way through.
Serve immediately or save in an airtight container for up to three days.
Notes
RECIPE NOTES: When flipping the sausages, make sure that your spatula is under the entire patty before flipping! If you don't be sure to do this, they might break. Which isn't a big deal, other than it ruins the overall look ;)LEFTOVERS: Leftovers will save in the fridge in an airtight container for up to three days. I recommend serving and enjoying these immediately, though. OIL-FREE: The oil is an optional step, but the outsides won't get as brown and crispy.SUGAR-FREE: To make these sugar free, simply leave the sugar out or swap with your favorite dry sweetener, such as date sugar.