Thank you for your responses.
When I travelled to Taiwan, I observed of how they made the traditional taiwanese sausage. I was exchanging conversations with the maker, was quite intrigued by the Taiwanese method as it is not how I would classify as "fresh sausage" nor "dry sausages". And I am not even sure it belongs to the "semi-dry sausage" category. I would describe the process to you, in the best words I can, I hope it sheds some light.
1. they processed the pork at their butcher room, denude and grind the pork
2. seasoning and mix the mince
3. stuff with natural casings
4. let stuffed sausage stand in cool temp room until casings are dried
5. send the sausages into a low temp bake oven and "bake" (according to the direct Taiwanese translation) the sausages at 50 degress celcius for 8 hours. The difference here is they didn't use smoke woods or anything, simply just "bake" dry the sausages
6. once after 8 hours, pulled the sausages out of the oven, and leave the "baked" sausages (sausages at this stage has lost some moisture and are slightly wrinkled on the appearance) to cool, and then they package them.
these sausages are of course need to be cooked before serving.
I have talked to a few local Taiwanese sausages makers, some said they put Cure #1 in the meat mix, but some claim they don't. Now, in Australia, the food temp danger zone is btw 5-60 degree celcius.
I wasn't too sure if I could use the technique that they told me, as in low temp "bake" the sausage at 50 degree celcius for a period of long time. I am not sure if even the internal temperature of the sausage would to be above 60 degree celcius if "bake" at 50 degree celcius.
I am made fresh sausages before, and I have done extensive research on smoked sausages (continental style I suppose), but have never encountered the Taiwanese way... hence the wonders, and quite intrigued to find out more about it in the western practice.