My version of the wiseguy -
made some fennel sausage, didn't feel like getting out the stuffer so I just formed into logs, hot smoked at 275 and then sliced. Threw a whole vidalia onion in at the same time, kept it in the smoker until it had some good color and was starting to get tender, wrapped in foil and roasted at a little higher temp to finish it off
cheese is calabro fresh mozz that I smoked a few weeks ago
next time I will use a different sausage recipe and use less cheese