Absoloutley, My sausage is never completely smoked to full temp for eating, always smoked till desired color and then frozen, to be cooked when eaten, just make sure you add the correct amount of cure #1 or tender quick, I have a killer "Brat Recipe" that is different then most recipes and it calls for cure #1 I like the nice red color it gives them, and in my opinion freezer life is increased by adding cure