If you mean fresh like Italian or brats then dry a few hours and vacuum pack and freeze unless you are using real soon.
For sausage headed to the smoker, 3-4 hours or overnight is ok in the fridge. You can hang in a smoke without smoke at 120-130 for an hour or so and then light up the smoke.
Tenderquick or other cures are not usually associated with "fresh" sausages but with those headed for the smoker. You wouldn't need the cure for sausage headed to the grill. YMMV! I just follow Ruhlmand and Rytek Kutas suggestions and haven't poisoned anyone yet.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker