Rinse and finely chop the chives. Mash the Sainte-Maure de Touraine with a fork.
Place the sausages in a saucepan of simmering water on low heat and cook for 7 min. Cut the sausages into 1-cm rounds. Coat with a bit of Sainte-Maure de Touraine, then roll between the palms of your hands to form balls. Roll the balls alternately in the chopped hazelnuts, sesame seeds, chives or poppy seeds.
Stick a toothpick into each ball to make them easier to handle.
As a variation, try rolling the sausage bites in raisins or Espelette pepper.