OK here we go. My questions.
-If making fresh sausage (gonna freeze immediately) i don"t want to use any sure cure?
-If gonna smoke immediately after making sausage, use sure cure and add an accelerator. (ie: ECA or Sodium Erythorbate)
-Can I smoke the sausage/kielbasa (with cure) for 2-3 hours for the smoke flavor and then cold bath and freeze if I do not want to cook it entirely? Or should it be cooked through?
Thanks!

Jonathon and @Boudreaux. Thanks for the input. I was basically looking for a way to have some fresh sausage with smoke flavor and be able to cook afterwards on grill or crock pot. Never gave much thought that the cure would also defeat this plan. Didn’t think of adding something like hickory smoke powder to accomplish this and just freeze. Sounds like that is the perfect way to go to accomplish that! Thanks again!

Thanks Jonathon. Great input as usual. I usually go straight to smokehouse after placing in casing. Just good to know of options just in case. That clears up another question and gets me on my way!! @ Blackbetty61. Your summer sausage looks great!! good job. I think I will probably try the water-bath as well next time. As last batch took about extra 4-5 hours to get up to final temp. after the initial 4-5 hours of smoke.