Does anyone have any tips for smoking sausages? I've read a lot in these forums about making sausages and about cold smoking - not sure how to do this but I'm pretty sure I need additional equipment - them but I just bought some beautiful sausages (italian, toulouse, maple, bacon + cheddar) from my butcher and was thinking of smoking/cooking them.
Any suggestions on temps/times/smoking time for these babies?
Try the Sausage Making (http://forum.bradleysmoker.com/index.php?board=24.0) section. There are several good threads in there about this.