[header] How to smoke sausage [title] Put wood chips or sawdust into a bowl of water and let them soak for 30 minutes. [substeps] To achieve a lighter flavor, use fruit wood and smoke for 3.5 to 4 hours. For a stronger flavor, use mesquite or hickory and smoke for 3 hours. 
[title] Transfer the wood chips or sawdust to the smokehouse. [step] A modern smokehouse is typically a small structure you can place in your kitchen, pantry, or yard and in which sausages or other types of meat are placed for the duration of the smoking process.