It's important to remember when smoking sausage that we tend to "eat with our eyes" as well as our mouths. Smoking sausage is a process. If hot smoking, the temperature should be at 180 degrees, and it should be done in 4 hours. Learn and follow the individual steps and your sausage will turn out great every time. Before starting the process though, we need to be reminded of our cardinal rule: Never smoke sausage without using a cure! https://www.traegergrills.com/recipes/traeger-smoked-sausage https://www.bradleysmoker.com/recipe/smoking-storebought-sausages Sausages- you can smoke any type of sausages in a smoker, whether they have been pre smoked or not, never smoke raw sausages at temperatures lower than 200 degrees to be free from any foodborne illness and bacteria. When cold smoking fresh sausage, the meat’s internal temperature should reach at least 160 degrees, and the process will take around 4 hours of smoke.