I stuffed venison breakfast sausage with cheese onions, garlic and salt/pepper. Threw it on the smoker for 2 hrs at 215 degrees. Turned out great! I want to stuff one with a mac and cheese next time.....also smoked some venison boudin which is arguably my favorite.
In case anyone is wondering about the bag. I didn't have Saran Wrap so I put the sausage in the bag and flattened it with a rolling pin. Then cut the top of the bag off when I got it flat. After putting in the cheese, onions, etc. I used the bottom part of the bag to help me roll the sausage back up and seal it off. Great way to stuff ground meat.