Made my 1st batch of sausage a few months ago. First batch was totally forgettable. Dry, hollow, meat in a tube. Even the dog had trouble choking it down. Not a good start, but still. Did a little more research, talked to out local butcher, who makes sausage from scratch. Gave me a quick sausage 101 class, gave it another shot, better, getting closer. A bit more research, much better results, wife gave it a thumbs up. Finally, on the right path. Best tip I received from our butcher, was to make a small taste patty, after seasoning, Huge help.
Anyway, I make Italian, and 2 smoked sausages, Chorizo, and Kielbasa. Nice simple recipes, minimal ingredients, make it easy to dial in a preferred flavor profile.
I don't own a smoker, I use a barrel, or what they call a UDS. Mine likes run at 250-275, but I was hoping to run 50 degrees lower. I found that using my chimney, as the fire basket, gave me a much smaller load of fuel, that was easy to hold at a lower temp, I mixed the lump with some apple chunks. Again, took a run or two to get dialed, but its working great now. Nice thing about sausage, even if it does't reach your own expectations, it's still pretty good.
Anyway, here's some Kielbasa
Hanging out in the barrel