If I stuff some hog casings with Italian sausage and throw them on my smoker will the casings allow the meat to absorb the smoke? Or will just the outside get any smoke and is that enough for the flavor?
i've never done it personally .... but i helepd/watched my grandfather & dad grind/case/smoke fresh sausage when i wasa a teenager & that is how they did it . & that was the best damned sausage i ever had. i think you have the right idea.
Exactly...they absorb lots of smoke through the casing. I love apple smoked Johnsonville brats, and have done many of them. If you want to experiment, grab a package and give it a go before you put a lot of work into some homemade...that way you can adjust (if necessary) for the real thing!
for safeties sack, most Italian sausage is fresh sauage and really not suited for a low and slow smoke. A slow smoke really needs a cure.
Now back to your question the casing will take on a smoke flavor and so will the meat, just get it cooked in 4 hours or less to 140°