Sausages and Dogs. Most dogs & polish sausage are already cooked meats. I just put these right into foil and into my pot. Brats, italian sausage, hot links and linguica (portugese sausage) need to be 50-75% precooked to eliminate most of the grease. I also like to put italian sausage into the smoker for about 1 hours, wow does that taste great. Then into the pot. Then they all just need warming= 45min on cercamic pipe (be carefull easy to overcook) or 1-2 hrs on clamshell pipe. I have also toasted the buns when we stop right on the ceramic pipe but clamshell will warm them up great. Slice of cheese and squirt of mustard and my Rotax is the best kitchen on the mountain.