What temp to smoke homemade sausage?

I recently smoked summer sausage in my CS55 and the temp stalled around the 135* mark. I turned the smoker up and had swings as high as 200 degrees without any problem. You should be fine as long as you don't go above that.
Don

KC.

See have a full sausage forum, just head to the main page and look down about 1/2 way. It's next to the Jerky forum.

I'll move this over there, since this was in the FE forum.

Smokin
(Retired USAF)

KC-135 USAF,

I have found that sausage making is much more difficult that one would think. The balance between too much smoke and not enough is tough. I have not perfected any sausage other than summer sausage; however, all my sausage has been venison and chicken.

To answer your question, the temperature often time depends on the type of cheese you are using. Are you using a specialty high temperature cheese or an off the self store bought cheese? Either way, I have yet to set my smoker over 180 degrees when making sausage and none of my cheese has melted out. You will find; however, some cheeses hold up better than others.

Kosy1993