Hi Porkies! Are you wanting to
truly "cold smoke" you sausage? Or, are you wanting to low-temp smoke it? If actually cold smoking, the setup you are describing will be great. This will keep the box temp < 80°. I think you'll find that most smoke jerky and sausage at low-temp. I, for example, smoke jerky at 140; the Auber PID can handle this better than the stock controller (no temp swings). If you use the cold smoke plate, you don't
need the Auber, but it can "automate" the smoke/rest cycles!
I would recommend going to the jerky/sausage section and checking out any threads started by Pork Belly (Brian) and NDKoze (Gregg). Those guys have #3s, and are sausage gods, around here!
No matter how you use it, you can't go wrong with the #3...it'll handle whatever you want to do, and will allow your creativity a place to call home.