With the holiday's approaching and people thinking about shipping meats, I thought I'd bump this thread to the top.
The sausage the stores sell are processed to ensure their shelf stability, most of us here can't really verify that with our home made products .
Originally Posted by TxBigRed
Unless you have added a starter culture and can verify the PH is below 4.8, and or a way to measure the water activity of the sausage, than it really needs to be refrigerated. All the cure is really for is to prevent the Clostridium botulinum bacteria from growing while you are smoking the sausage. I wouldn't take the chance.
I'd Have to agree with TxBigRed and keep it cold. Package it up like MossyMo suggests to be on the safe side.
One other note on shipping cold products, if the shipment contains dry ice, the shipment is considered a Hazardous Material Shipment. so maybe the self contained ice blocks for keeping you coolers cold would be a good alternitive.