Homemade Sausage Making

Curious if anyone has a method for freezing cold smoked and dry cured sausage. It's in beef mids, I plan on vacuum sealing. Should I remove the casings? Slice before freezing or leave intact? Any advice is valued and appreciated.

If the sausage has been dry cured you can certainly freeze it if it's vacuum packed. However, there is no need to freeze it. If it's vac sealed it will keep in the fridge for months on end. In fact many sausages improve in flavour when refrigerated, the moisture equalizes, and any dry ring around the perimeter simply disappears. If there is mould on the casing remove it before vac sealing. If no mould, then you can leave it or take it off. Don't slice and vac seal. You will lose colour and shape and the slices will stick together.