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Other sources say that you can keep the fresh cooked sausage in the refrigerator up to seven days if kept at 40 degrees F (which is the normal setting in both restaurant and home refrigerators). Another says up to five days for cooked Italian sausage, lightly smoked sausage, or breakfast sausage.
1 Stuff prepared sausage into 3-inch diameter fibrous casings. 2  Smoke at 140 degrees F for 1 hour, then at 180 degrees F until internal temperature reaches 160 degrees F (insert a meat thermometer in the thickest part of the sausage). 3  Remove from smokehouse and spray with hot water for 15 to 30 seconds.irections: 1  Mix salt and cure with coarsely ground venison and pork trimmings. 2  Pack in shallow pan and place in refrigerator for 3 to 5 days. 3  Then add rest of ingredients and mix well. 4  Smoke sausage until internal temperature reaches 160 degrees F as measured by a food thermometer.