Did you stuff these in hog casings ?? Also what seasoning did you use ?? Was there a pink cure packet with it ??
Need a bit more info on what you are making. BUT, brentmann covered it for you. Normally I smoke my sausages to an IT of 148 - 152, whenever I have pork in that item.
My smoke schedule starts the sausages out at ~130*, until the surface is still slightly tacky, then close the damper, and put the smoke to it. After an hour, I turn it up to 145*, after another hour, it goes up to 160* and then to 170* an hour after that. Adding in a water pan after 30 minutes at 160*. Continuing to cook until I get an IT of 148* - 152*. Remove from the house and cold shower the product down, ideally , to 70* - 80*. This can be tought for the home sausage maker, so I just put it in a pan, and let cold water run over it for about 20 minutes. Then take it out and let it dry off, and chill. Preferrably at the same time.
Hope this helps