Originally Posted by Ron Forst
There is absolutely nothing wrong with smoking sausage that has cure in it for a few hours and then freezing it I have make 100's of pounds of sausage this wY and have yet to have anyone get sick. If you do a little research and stop at meat markets or grocery stores and check the meat cases most sausage needs to be COOKED before eating. Maybe I just am from a different area but I've never known anyone who makes sausage or bacon for that matter who COOKS it in a smokehouse I'm sure I'll get flamed for this post but that's ok
Hmm. Most recipes for smoked sausage require some type of cure and smoking to an IT of a minimum of 140 to 152 degrees to kill off any pathogens. Additionally, many commercial sausages (hot dogs, smoked sausage, etc.) are labeled as fully cooked.