How to fry Italian sausages without producing so much smoke?
Use less heat. 

It's not clear if you used any fat here. If you do, you have to be aware of the smoke point of whatever oil you're using. 

By turning down the heat you'll decrease the amount of fat you are burning, and turning into smoke. If you want to still get a nice crisp exterior you can briefly sear your sausages on high heat prior to fully cooking. Although, his might be irrelevant since you don't really get good sears with a non-stick surface.