Guy Fieri stole a recipe idea from one of the smokehouse owners he hung with on DD&D. Grind your sausage meat, but instead of wrapping it in intestine (or whatever) wrap it in corn husk. Apparently the smoke penetrates the husks much more easily, and the husks add their own hint of flavor.
I don't have a grinder, so next time I smoke I'm gonna pick up sausage meat from the butcher and try the process. It also occurs to me this would work for virtually any ground-meat product: Burgers, meatloaf, etc could all be smoked this way. Might even be cool to cold-smoke some burgers, freeze 'em, and then take 'em out at later dates to toss on the grill.