I am going into this home sausage-making as a complete newbie! (Started fermenting sauerkraut and now husband wants sausage). I digress……
I recently purchased the following sausage seasonings and add-ins from Waltons:
-
Willies Snack Stick
-
Polish sausage
-
Hot Link sausage
-
Fresh Onion and Garlic Bratwurst
-
1 lb high-temp cheddar (to split between the Polish and Fresh Bratwurst)
-
1 lb high-temp pepper jack (to split between the Snack Sticks and the Hot Links)
-
Encapsulated citric acid (For the snack sticks. Where else should I use this?)
-
Carrot fiber (Can this be used in all sausages?)
I have 17mm smoke color collagen casings for the snack sticks and 26mm clear collagen casings for the rest.
I have a Masterbuilt 36" Bluetooth digital electric smoker with optional cold smoke box (which I use for bellies with Waltons Dry Rub Bacon Cure).
What are the smoking process and times for Hot link, as well as Polish sausage? I have looked on the Walton’s site and cannot seem to find those resources.
I have carrot fiber to add to the smoke items. Can carrot fiber be added to fresh bratwurst to smooth out the texture and retain moisture? We prefer a smoother, less coarse sausage.
Any good Banger seasoning mixes or recipes out there? Our favorite bangers come from Silva Sausage Co. in Gilroy, CA. - that is my target goal 
Thank you in advance. Looking forward to your expert replies