I think the MES works great for sausage.
A couple of suggestions..
1)Put a tile in the back right corner to eliminate the Hot spot. Not sure if the new models still have that issue, but it is a simple addition.
2) I don't use the water tray for water, so I put 4 6x6 stone tiles in it and covered with foil. This adds thermal mass to the unit and really helps recovery times when you open the front door. Now, given the newer unit has a 1200W element, recovery times might not be as big a deal as they were on my 650W unit. With the tiles in the tray, my unit recovers pretty quickly.
3)My unit produces LOTs of smoke. On higher temps, I use chunks of wood that I split into about 1x1x4in pieces and intsert in from the side. For low temp smokes, I have been using pellets. Like I said, no problems making TONS of smoke.
4)Make sure the chip tray is inserted correctly. Otherwise the tray does not get close to the element.
I love my MES, it is almost set and forget, if it weren't for the fact that I need to add wood every hour. I did a 12hr Butt with chunks this weekend. All I needed to do was add chunks every hour. Pretty simple.