Did you rest the sausage overnight?
I always rest my casings (I use fresh hog casings) overnight on the
SR-1000 or the
SRM-1000 which dries out the surface and a lot of the moisture.
If you went straight to the stuffer from the smoker, that could explain the issue. My guess is that your sausage will still taste OK, but just not look as appealing. The other side-effect is that you may find that the casings start peeling away from the meat a little bit, but at least they would still be edible.
BTW, I always rest my snack sticks and bologna overnight too.
Live and Learn I guess right?
Koze