Like Chef Jimmy said, it'll work for sure.
If you're going to smoke the sausages before freezing, I do recommend the following. Precook the bacon to about the 1/2 way point, that helps render out some of the fat. Then chill it and grind into the sausage, or chop and add to the ground sausage.
For the potatoes, I have found that using raw shredded potatoes makes for some ugly bits in a sausage. Get some of the frozen hash browns and shred those up. They look a lot better and do well in the long sit in the moist sausage mix without turning the reddish brown that raw potatoes do. (yes I use fresh potatoes in my Swedish potato sausage, but they get poached almost as soon as they are stuffed)
For the cheese, the high temp will work great for you and I wouldn't add it over 5% total weight of the sausage. It doesn't take much cheese to get too cheesy.
Also, if you're going to smoke these in the way most of us do, please use a cure. If you plan to cook them hot and fast, you'll be fine without the cure if you get the IT to 165.