Basically some will be grilled up fresh and the majority vac sealed and put in the freezer.
Will cure affect the freezing or unthawed product ? Make its shelf life longer?
Buck, If you are looking for the flavor of Italian Fennel Sausage with some smokiness, then make and freeze the fresh sausage as directed above, cookie sheet, etc. When ready thaw and Hot Smoke at 225°+ to an IT of 160-165°F and enjoy. Or Grill to the same IT. If you add Cure #1, you gain nothing in terms of casing or flavor quality after freezing and thawing but you do end up with a sausage that has a very different flavor than you may be expecting. Kind of like Kielbasa or Ham with the Anise flavor of the Fennel...JJ