What sausage shape is best for turn in?

I've got a lite comp coming up this weekend and was wondering if any of the brethren had an opinion as to which way to form the sausage. I've got a good tasting recipe but my results are all over the board. I've done sliced fatties, links in hog casings and patties and don't seem to see any pattern as far as what the judges want. I was thinking of doing small spirals in sheep casings but am worried about that being considered marking. Any thoughts would be appreciated.
Sean
Raging Bull BBQ

Do you guys not cook sausage outside the PNW?