The SM066 has five cooking grids, each 18 in. wide by 14 in. deep. That should give you an idea of capacity if you lay your sausage links flat on a grid. There is no provision for hanging sausage links - you would have to rig something up. The open space inside the smoker is 18 in. wide by 14 in. deep by 20 in. high (above the heat shield over the wood box). That should give you an idea of capacity if you hang your sausage, depending on how you set up a hanger system.
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PS: I had a Sausage Maker smoker many years ago. It was designed to hang sausages, and allowed the sausage casings to dry out as they should. The temperature control was not great. It used wet sawdust that needed to be replaced during the cook. The CS electric smokers use dry wood chunks. I don't know anything about the current line of Sausage Maker smokers.