Freeze it or use a vacum sealer. Just because it is smoked does not mean it is cured. Smoking adds flavor. You have to add preservatives if you don' t want to freeze it. Even then there is a limit on how long a product will last. When smoking do you add instacure or Prague powder as it is commonly called?There are 2 types one contains sodium nitrite and the other contains a combination of sodium nitrate and sodium nitrite. For a better understanding Purchase the book Great Sausage Recipes and Meat Curing by Rytek Kutas http://www.sausagemaker.com/ Oh and by the way you didn' t say what type of sausage but if its breakfast , omit the sage as it doesn' t freeze well and will give the sausage a bitter taste. It will still taste great though.