Originally Posted by GMDGeek
Just got several flavors from Rudolph's ... cooked the first batch between 225 and 250 for little over 2 hours. Turned out pretty good. I'm going through about 12 different Sausage providers trying to find one that has good flavor and wont break the bank.
thats fine for cooking it
but if he means smoking it, if its fresh sausage, then smoking is typically done at about 160-200F and he has to make sure the sausage has curing salts in it to prevent spoilage.
Just to be clear...