After the sausage product has been seasoned, stuffed and cured overnight, position the product on the oven racks so that it's not touching one another.
Place aluminum foil on the bottom of the oven, saves cleaning up a mess later.
If you have a digital thermometer timer, push the probe into the center of one of the sausages, set the temperature alarm at 152°F.
Set the oven temperature at 170°F (200°F will work if that's your lowest setting). After one hour close the oven door; maintain the same temperature until the internal temperature of the sausage product reaches 152°F internally at which time the sausage is fully cooked.
Cooling down the product:
Sausage Sticks (22 mm) - Remove sticks from oven and let cool at room temperature.
Sausage Links (hog casings) - Remove links from oven and shower (spray) with cold water until the internal temperature of the product drops to 120°F.
Sausage Rolls (fibrous casings) - Remove rolls from oven and shower (spray) with cold water until the internal temp. of the product drops to 120°F.
Product is ready to eat. Remainder should be packaged and frozen until needed.