You stuff it like a brat, then cure for 24hr in fridge. Then bring to room temp and smoke. After that you can eat cold if you like but we usually grill it like a brat.
I also like to slice it into 1/8” pieces and fry it up real quick in a skillet, then put it on my oatmeal in the mornings...
We do it the same way as the old plantation. The jap blend has dried japs in it, but we always add a few pounds of whole fresh japs when the meat goes in the mixer. The mixer breaks them up some and the stuffer breaks them up a little more. Then just smoke it like normal and you’re all set.
I’m a big fan of AC Leggs 109 hot breakfast sausage and their old plantation smoked sausage seasoning. We do a couple batches of each a year. The jalapeño smoked sausage blend is great as well.
I have one of the Cabelas 3/4hp grinders with the foot pedal. It will grind faster than I can package the grind bags if I’m not using the foot pedal. Especially if the meat is very cold or partially frozen. Can easily do an elk in one sitting and it not take all day.