I am going to smoke a pork butt on Friday so I decided I also want to try some fresh sausage. I have never smoked sausage before. I live in Central Florida so I will buy some fresh sausage at my local Publix supermarket. I have no idea how long it should take to smoke the sausage. I average about 240-250 degrees on my GOSM. Do I smoke to temperature like most things or to time like ribs? I am really looking forward to throwing the sausage on the smoker while the butt is on there, but I have no real clue as to what to do in regards to temperature or time. Thanks!