Hope it helps you about smoking, as to making sausage there are loads of guru's around here. My first step would be probably the moderator of the sausage thread in the forums. That means he's like the big kahuna of country sausages, breakfast sausages, summer sausages, beef sticks, and just generally a wealth of knowledge.
What he doesn't know, he knows the phone numbers to find out about. He can point you in the right direction.
I also own a 30 inch MES, and what I did, is went to the local big box hardware store (Lowes) and bought two 4 foot 3/4 inch hard wood dowels. Then I went home, measured the width of the smoker, and then cut the dowels into lengths 1/2 inch shorter. Then I measured the length between the rack mounts, marked that, centered on the rods, then cut a channel using my Dremel machine on both sides, so the dowels would sit flat when the smoker and not roll around. These channels are wide enough that the dowel sits on either side of the rack mount and about 1/3 the depth of the dowel. 2 4 foot dowels gives me 4 rods to hang sausage on.