Light up your smoker for 250 F.

I used maple wood for smoking, adding a few more chunks than I normally do so that I get more smoke flavor.

Crumble the sausage into a disposable pan and place onto the smoker.

Smoke for 1 hour - 1 hour 15 minutes, or until the sausage reaches 150 F. Drain off any fat 30 minutes into the cooking, and at the end. Do not drain onto hot coals as a serious flare-up may occur.

Chop the sausage and use as you would in any recipe that calls for bulk sausage.