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Well. I was going to let the more experienced sausage guys respond, but here goes IMHO. We have a wonderful meat market on the south side of Sacramento that specializes in a variety of sausages. If you know of one by you, try it out. If not, your local grocery store will do.

You can throw a number of sausage types into your smoker--English Bangors, Knot-wurst, Polish Sausage, Italian Sausage(sweet or hot), Louisiana hot links, Bratwurst, Kielbasa, Andouille--really whatever floats your boat. I just put them into the smoker set at 225* and sometimes even kick it up further towards the end of the smoke. I let them go for several hours until they look done, then insert a therm to make sure they've reached 170*. Johnsonville Sausages recommends 180* on their sausages. Some smokers recommend a much lower temperature to start then kick it up to finish, but what I've read says take the sausage through the danger zone (40-140*) as quickly as possible. I just play it safe at 225*. They turn out great. Hope you enjoy.
If they are cooked and you just want to add some smoke,etc,toss them in with whatever else you are cooking -for about an hr.

We have cooked a bunch from Sam's-over the years.

Aidell's,Emeril's,member's mark,etc.

By themselves,around 180º-200º.until they glisten and darken up some.

Around 160º.

If uncooked,we start lower,finish 200º-220º,until about 156º-158º and let them rest a few minutes.

Hope this helps a little.
I knew you'd grab onto this,like you do most things. Wink

Yes,rendering a little fat,adding some smoke[without oversmoking],giving some color/just smoked look.

If they are the precooked,regional grocery product[around $2/lb] I try to dress them up.

A few slits with your paring knife,around the sausage and just thru the skin,gives some texture/slight change in flavor.

Makes them look like $4.50/lb sausage.

I rarely cook for a group,that I don't toss in a few pounds of these.

Cook with the other meats,slice into bites,toothpicks,and a couple dips.

Keeps the wolves at bay. Big Grin

Todd may chime in,how a real caterer approaches these.

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