I just smoked 10 lbs of Smoked Venison Breakfast Sausage that was on page 299 of Great Sausage Recipes and Meat Curing, by Rytek Kutas. There is a note with this recipe indicating that it is better to omit sage from the sausage as it makes the meat bitter when stored for long periods of time. I plan on vacuum sealing and then freezing the sausage.
What are the forum member's experiences with freezing sausage with sage, any issues? What is considered, "long periods of time?" when it comes to freezing meat?