Great Sausages And Meat Curing/ Rytek Kutas, 4th edition, page 229 has a fish sausage recipe. It's a water bath cooking recipe, but calls for adding liquid smoke if you want a smoked flavor. You could probably use the proper amount of cure #1 to get some natural smoke on it. I suspect that there must be a reason why it's not smoke chamber cured to the prescribed IT of 180F.
