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.
Why do folks start the sausages at lower temps (180*) then kick up to a more standard setting (220*)? Is the object to keep the sausages in smoke longer cause the casings don't allow the smoke to absorb as easily?
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .