Most all fresh Italian sausages made for spaghetti or for general cooking are just fresh sausages and not made with any cure; and you can smoke them as long as you have your temp at 225° in your smoker and you get them from 40° to a minimum of 140° within 4 hours, and that should be very easy to accomplish. You want to cook them to a minimum of 155° - 160° for them to be done, or finish them on the grill or in a pan to that temp.
Also, if it's fresh meat, if it has cure in it the color will be a heavy gray, not pink like fresh meat. Fresh polish sausages that you purchase at Easter is a good example, it almost looks spoiled; it has cure in it so it can be smoked long and slow. Anything with cure in it turns that color quickly; it is so surprising at first that it will become uniformly pink all the way though like ham! It goes from gray to pink!
Fresh sausage, on the other hand, is the reverse - it turns from fresh pink to cooked gray throughout - any pink left in the center, it's not cooked all the way through!