Thank you. I really appreciate all the help.

Thank you both for the information. If I fully cook them in a water bath after smoking, why do I need to use a pink cure? Also, if I use a water bath to fully cook, what temp do I heat the water to or do I just bring it to a boil? Is it necessary to cool the sausages after the water bath? Thanks in advance.

In the future, if I use cure, is it necessary to smoke the sausage to an internal temp of 153? Or, can I smoke them to a lower temp (125-130) for an hour or so just for flavor and then freeze for later grilling to IT of 165.

Thanks Jonathan. I’ve never checked the sausage temp after smoking them but have a feeling they are above 155 degrees otherwise we’d be in trouble. In the future I will use cure and check the sausage temp after smoking. Thanks again.

I’ve been making polish sausage for years by just smoking them for an hour or two at a low temp for flavor and then vacuum package and freeze for later grilling or frying. I have never used any cure in this process but am wondering if this is risky now. If I do use cure, would I have to fully smoke/cook them or can I just smoke them enough for flavor? Thanks for any help