Freeze Sausage

I've never tried that before. I've always stuffed, smoked, and froze for later use.

I'd say if you are talking about just taking the amount out of the freezer you are going to consume in 1 sitting that it would prolly be ok.
Wouldnt be any different than thawing out some Johnsonvilles and putting them on the grill.

i dont think I'd ever stuff a bunch, freeze it,
smoke it later, and refreeze though.

don't see why not and my book from the sausage maker does not disagree.
in a way it might be safer as the meat would still be on the chilled side so no temp problems there for bacteria.
just curious but i gotta ask why are you thinking of doing this?? it just got my curiousity up
jack
ps oh you are aware that if you freeze pork for 30 days and hold it it becomes certified so you can make dry cured sausages no problem

I'd think this would work well for sausages that you're going to hot-smoke and then eat, like brats or kielbasa. Hog casing may weaken a bit in the freezer and be more likely to split, but no worse than commercial brats.

For sausage that you'd smoke and then use cold or cook by an additional process, like summer sausage or ring bologna, I'd smoke first and then freeze.