Does the sausage contain Cure? You smoked it already, what was the final IT?
In general there is no issue thawing meat then re-freezing Once. Example...Thawing 20 pounds of Pork Butt to make Italian Sausage, then freezing the Sausage.
Take Extra care to do all the steps by the book. Only thaw in the refer. Work clean and as quickly as possible. Re-freeze quickly, arrange multiple pieces of meat in a single layer. Basicically, stay out of the Danger Zone as much as possible.
Now, if you used Cure #1, the Cure will offer the same protection it did in the beginning. If the the sausage was fully cooked, it would be Bacteria free as it came out of the smoker but, how it was handled my have introduced bacteria and then, further processing, handling, etc. Must be done with care.
I would suggest only thawing what you will and use the Smoker to add additional smoke as the sausage Cooks/Reheats, rather than thawing the Whole Batch...JJ