Smoked sausage question..hope it not a crazy one

Depends on what type of sausage you want. If you want smoked breakfast sausage add curethen smoke it. If you want brats, or hot links, or linguica, etc, you will need to research the recipes to get the correct spices.

As far as your question, Yes you can add cure #1 at a rate of 1 level teaspoon per 5 pounds, no more/no less, of Pops Mix, Cool Smoke it over a range of temps and get a kind of Smoked Country Sausage...BUT...There are a huge variety of Smoked Sausage, both Hot smoked, anything like Pops' Breakfast, Italian, Brats which have no Cure #1 and must be smoked at 225°F+ and the Cool Smoked, 120 to 170°F that use Cure #1. Things like Kielbasa, Andouille, Summer Sausage, Snack Sticks, Smoked Country Sausage and of course Hot Dogs, are just a few of the most common in the US that use Cure #1. Since Cure #1 can make you sick, both using too little or too much, you need to learn how it is used and why. You need to learn what Temps to smoke at and why. I would suggest going to the Sausage Forum and start reading. There are a ton of Recipes and stuff to learn about grinding, casing, stuffing and smoking. We are here to help. Do your part to learn the Basics and then we can guide you through anything you wish to try. Just a caution...There are lots of internet recipes that are just plain bad and should not be used. Everything here has been reviewed by very experienced folks and can be counted on to be tasty and safe to feed your family. Now the fun begins, a daunting task but we all been down the path... ...JJ