Ok, I've kind of glanced through the responses and have not seen something mentioned I'd recommend you check. Is that 200* temp you mention a set point on the digital controller or is it actual grate temp that you have verified with a dependable thermometer? The reason I ask is that with most pellet smokers the actual grate temp is significantly lower than your set point temp. They are different types of probes and in different places, so there could well be a good sized variable.
On a different note, I have a
Rec Tec 700 Bull and have smoked sausage on it several times and it's always been perfect. Yes, it's nice to slowly raise the temp over a period of time but I can honestly say from experience it's not mandatory. I let the sausage sit out for a little while on the counter then put them on before turning on the grill and the temp rises slowly somewhat accomplishing what's been mentioned previously.
Robert