Like others have said, you're recipe is for smoked sausage , not fresh. Also, I would re-verify the amount of cure. I believe that it normally is 1 tsp per 5lbs of meat. Shelf life for cured and smoked sausage could be a week or more? I routinely freeze my smoked sausages with no ill effects.
Last batch of smoked Anduille that I made, I let hand in florida room overnight where temps were in 30's to low 40's. after smoking the next day, I let it hang again overnight before packaging and freezing (vac seal).
Also, what type of smoker do you have and how low can you go on internal temps? It's very important to start out pretty low , like 120. I like to bump up temp slowly over several hours in 10 degree increments. I try not to let my smoker (electric) get over 170. You need to keep it low so you don't render the fat out of the sausage.
hope this helps and good luck!!
GOSM smoker (gas)
Weber Gasser (2)
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