I made up a 15 pound batch of Anduille sausage (cajun) and smoked it today. Ground, seasoned and stuffed yesterday then let it hang out on florida room overnight to cure/dry. Smoked it on electric smoker today in 2 batches. Started out first hour at 110 just to dry it further then bumped to 120 and added some wood chunks. kept it there and bumped temp up every hour or so in increments. Pulled it off at internal temp of 150 and smoker temp was around 170. Plunged into ice bath then let hang overnight tonight to further dry before freezing. Made a batch of red beans n rice to sample it. Just the right amount of heat for me. I throttled back on the cayenne by about a third. Can't wait to make up some gumbo!
Concoted loosely around this recipe- http://www.nolacuisine.com/2005/11/1...ausage-recipe/