Italian Sausage

[rushren]

I'm going to throw in some Italian Sausages with a pork butt I'm smoking at 200-210 degrees.  How long should I smoke the sausages?

[KevinG]

That'll be too hot for sausage, it'll fat out. You want to start off at 120 for about an hour, then 160 for 30 minutes, then 180 (max) for an IT of 156.

[ArnieM]

rushren,

At that temp, you're cooking it, not smoking it; maybe a little smoke flavor. 

As Kevin said, sausage is done at a lower temp to avoid rendering the fat out of it.  But, that takes some time and the sausage MUST BE CURED.  Never keep fresh (uncured) sausage in the danger zone (for me, 45-130) for any length of time.  You'd grow a real nice crop of things you wouldn't wanna eat.

Back to your question.  Go ahead, throw the sausage in there.  Pull it with an IT of 150 or so.  Can't guarantee the results.

[Habanero Smoker]

For fresh sausage (uncured) if you keep your smoker above 225°F you can safely cook it in the smoker. Smoking/cooking uncured sausage (or any ground meat) below that temperature is considered unsafe. Putting them in with a butt and keeping the temperature at around 200°F, the sausage would have to be cured to smoke them safely.

So if you want to add smoke flavor to fresh sausage, cook them at 225°F - 300°F until the internal temperature is 155°F - 160°F. This would be similar to pan frying or grilling sausage; except the length of time to finish. And like pan frying or grilling, they are meant to be consumed immediately after they finished cooking.

[Smokin Soon]

For Italian sausage, I'm  a bit pickey about flavor. I have smoked many, but prefer to grind, stuff and vac seal to use when I need it.
I use one of the Len Poli recipes. Cannot post cause he gets a little cranky about that. Easy to find.