I took what I learned from the last attempt and made a smaller batch (3lbs) of polish this time that I ended up smoking.

Polish Sausage (from Ryan Farr's book) - Pork shoulder, pork belly, garlic, oregano, nonfat dry milk powder, cure #1, salt, pepper, sugar.

This time I spent more time really mixing it, basically kneading it, for about 5 minutes. Let the mix sit overnight in the fridge and stuffed the next day. Made sure to not overstuff and gave the links room by pinching the ends before twisting. Also remembered to leave one end untied while forming the links. Left the links attached and gave them 3 hours in the fridge to dry out before throwing them (still attached) on the Kamado Joe to smoke. Used 3 chunks of apple wood along with the charcoal. Smoked for about an hour at 200F. Took them out to rest of a bit before finishing on a grill over indirect heat.

Sausages turned out quite delicious. Not dry or crumbly like last time and they did not burst. Casing had a nice snap when biting into them. The smoky flavor was nice, but maybe a bit too overpowering. Next time, I'll just do one or two wood chunks.

Ryan Farr actually calls for smoking the sausage at 170F (because fat melts at around 175F), but some other places I read you should smoke at a higher temp (200+). While the sausages did not come out dry, I wonder if they would have been better if they were smoked at a lower temp. Next time I'll try smoking them at 170F to compare.