This is a great article
You nailed it exactly. The Cure in the Bacon reacts with the sausage. As a student chef, I ran a Luncheon with a German theme, Rouladen, Spaetzle, Braised Red Cabbage. The Beef rolls were filled with Bacon, Onion Mustard and a Pickle spear. Browned and Braised for HOURS!. I still had a few people call me over to ask if the beef was cooked through because they were Pink in the center. You cound cut it with a fork......JJ
And you won't get a smoke ring without the charcoal (unless you cheat with some Tenderquick). You need Nitrogen and heat to get the desired reaction to form the smoke ring. Briquettes are the easiest way (and the best source) to get Nitrogen into your electric cook.
I take 4 to 5 briquettes and put them in a cloth bag and bash them against the concrete walkway. Then I mix all the little tiny chips with the pellets and load that mix in my A-maZe-N and fire it up. As long as the pellets are burning so are the charcoal bits. When the charcoal bits are burning I'm making Nitrogen.
Start your meat when it's cold, right out of the fridge, straight to the cooker.