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Drying the sausage bu running at a moderate temp in the smoker with no smoke for a little while, or unwrapping them in the fridge on a drying rack of some kind, is supposed to aid in smoke absorption from what I've read. Not sure it makes a difference, as I've enjoyed the end result no matter how I cook 'em.
i,m no expert by any means but,i,ve read that 160 is recomended by the fda but they are covering themselve by 10 deg.I take my sausages to 155 then give them an ice bath to cool them down quickly out of the danger zone .just my 2 cents.bill
That's the key to smoking sausage. Dry the casing with heat BEFORE you apply any smoke. You should dry it enough for the casing not to feel damp. Not totally dry it out though.