I used to smoke to around 180*, but have since discovered that they are waaay more tasty when smoked to 160*-165*.
The easiest is to simply take the wrapper of the sausage and put it in the smoker. When you want something a little more special, butterfly the sausage roll (before smoking), layer with any variety of ingredients (pepperoni, cheese, peppers, etc.), roll it back up, seal the seams and ends, wrap in plastic wrap and refrigerate until firm, THEN put on the smoker...Yeah, Baby...GOOD EATIN'!