I was born and raised in eastern NC. When we went to a bbq restaurant, you had bbq, fried NC seafood, and maybe some ribs on the menu. I have always been intrigued by restaurants in Texas serving smoked sausage. What kind of sausage is it? Is it all beef or is it all pork? Rough time frame and what kind of sauce (I'm assuming red)? Want to try it out on my Egg, but I don't know where to start!