I would say that it is totally dependent on what kind of small-scale, artisan sausages you can get locally. Do you have any butcher shops that make their own? Here in Madison we have a number of local places that do, so we have a wide selection. It is hard to find a raw meat sausage that won't bask in glory after getting smoked. But there is a big difference between a cheap supermarket "Roundy's" brand sausage vs. those made with real artisan craft.
Sausages will take an hour or two, depending how thick they are and what temp your cooker is running. Check the internal temp with a probe right down the center inside one or use a thermapen/Comark type thermometer and pull when they are 155. They will be very juicy the way sausages ought to be. A lot of people are accustomed to eating over-cooked, dry sausages, so you may have to educate your guests that you took them to a safe internal temp and this is the way sausages are meant to be eaten.
