Recipe or recommendation for smoking sausage at home?

Ooops, I did not notice, but there is a big list of recipes if you click on the box on the left side of the website...also some FAQs.

Lots of information at stuffers dot com - but no recipes, just book recommendations. At a recent demonstration the sausage maker stressed having the correct Ph, correct amount of salt, correct amount of water, correct tension when stuffing the casing, etc etc. After the demo I decided, to be safe, to buy from a sausage maker - not a retail store that uses overt amounts of chemicals.