How about Salsiccia? That's one of the basics in Italian food. It can be cooked, fried or barbecued.
This website is usually very reliable and here is their recipe:
http://www.wedlinydomowe.com/sausage-re ... an-sausage
As they say, spiciness is up to you. Salsiccia in its simplest form contains only salt and pepper and maybe some garlic. I don't know anything about your previous sausagemaking experience, but if you are a beginner, I'd recommend you to follow their recipe but exclude all spices except salt, pepper and sugar. If you like garlic, you may add one clove per kg meat. Half of the water can also be substituted with white wine.
Then as you get more experience, you can gradually add more spices to your batches to end up with your favourite. This is of course only a recommendation.
Something they don't mention is that it is important to keep the sausages refrigerated for two days before cooking to make the flavours bloom. Then cook or freeze. They don't keep for more than a few days unfrozen.
Good luck, don't hesitate to ask, and keep us updated as you progress!