The Cottage Smallholder

My newest experiment today is to make Russian sausages.  These, despite their name, are a common South African sausage that you would find in fish and chip shops, much like you tend to find Saveloys here in the UK.  The sausage is lightly smoked and my question is, is it safe to cold smoke the sausages then omit the hot smoking step and simply poach them in water?  I do have a stovetop hot smoker but it is too small to hang the sausages. 

If it is okay to rest them on a plate to smoke that will be fine but as they will already be thoroughly smoked in the cold smoker so I figured I could just skip to poaching them (this sausage is bought already cooked in SA and just reheated by boiling or frying to serve).

Any advice would be much appreciated.