Didn't smoke these. I just sous vide them and then pan fried them. There was somewhat of snap but not near close to what I got when I cold smoked.Looks good from here.
Dry the sausage well in heat before smoking to set the casing.
Sometimes its the casing sometimes its my smoking and pasteurizing temps.
The best is if I can cut the links apart after the casing sets. Then add the smoke.
Every sausage maker has their own technique for spicing, stuffing and smoking.
Make it what you like.