I like to smoke fresh linguica, as it has that chunky texture. There are a few places out here that make excellent sausages, but, they are local. From time to time, I can find a coarse kielbasa or brat which is quite good.
In general, I don't like smoking poultry sausages, I find that they rarely have enough fat.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."