I think the confusion is coming from the word "cook", then mentioning an MES smoker.
I think to most of us here, "cooking" a sausage implies a fresh sausage (such as a brat) that you are going to pan fry, or grill over high heat (e.g. over 250F). For this case, you don't need cure and you can stuff it, freeze it, thaw when needed and cook. No matter how you cook it, the internal temp should reach 165F.
By mentioning both cure and using a MES, I think by "cook", you mean smoke. For this case, you would use cure and you would smoke for several hours over relatively low heat (e.g. start around 100-120 with no smoke to dry the casings, then increase to 130-145 and apply smoke for a few hours, then increase to 165-175 and continue until internal temp of sausage reaches 152). At this point, they are fully cooked. If you don't plan to eat them immediately, you should cool them in an ice water bath, refrigerate overnight, then you can package, freeze, and re-heat them as desired.