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Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
I smoked some kielbasa awhile back on my egg. I had just a small amount of lump and had to play with both vents for some time. I was going to use a 1# coffee can at first.Did't seem to be enough coal.Used one layer of coals. I was able to keep about 150-175*. But as soon as I added some wood chips it shot up to above 200*. It came out just OK. I think I screwed up by adding some bacon to the mix to add some fat. Won't do that again.
I did it indirect .
Smitty's Kid's BBQ
I've got Warren R Anderson's "Mastering the Craft of Making Sausage" Great read and goes into great detail the differences between fresh, cured and fermented (which I won't even attempt). Since yours is just a fresh sausage, cook it just like you would something like brats (uncooked), breakfast sausage or Italian sausage. 350 would probably be good, maybe 400. Throw in some wood for smoke if you like. With fresh sausage, you don't want to cook it low and slow as you will be in the danger zone far to long. Cured sausage you can keep it low and slow because the cure stops the growth of "bad stuff". Usually contains nitrites, nitrates, tender quick or other products.
If I have ground the meat myself and made the sausage myself (meaning I trust it), I usually will pull fresh sausage around 150. Store bought, I'm a bit more leery and would probably take it to 160-165.
I'm not trying to steer you away from making sausage, just research it some before you go down that path (especially cured sausages). There are plenty of good books out there and the guys on the Smoke Ring Forum are very knowledgeable and can help out as well.
I called the butcher and found out the sausage is not cured. At temperature's above 200 the issue is the fat will dissolve. Sounds like I need to research this cure step.