craigrice
We always smoked them right after stuffing and then wrapped them in freezer paper ( cloth sacks don’t protect them from freezer burn) and then froze them till it was time to cook them

dwilk1
Cracker barrel sausage is just a smoked breakfast sausage that is served at the there store. Cloth bags are hard to come by and are expensive. Cold smoke for about 6-8 hours should get you close.

I don’t know why but when we make breakfast sausage we make some with Caroline Reaper and and cook it right after the mix and everyone can eat. Freeze it for a month and it will make most men cry.