Gabe, you are making a fresh sausage since you are feezing it and not cooking it right away.I might be wrong but it looks like you added Morton Tender Quick to the meat.This is actually a curing salt
used in making a lot of the cooked sausages {ones thar are cooked before they freeze them}.It enables you to cook meets safely in low temp settings such as smokers. Its also used in dry cure situations to pull the moisture out of the meat , Im actually brining some dried deer in the it as we speak and its pulled most of the juices out of the meat over the last 5 days.
Used in the recipe you just gave I dont really know why it is there and if you read the back of the package it states to use one tablespoon per pound of meat, you used half that amount.So basically the recipe doesnt actually use enough to safely cure the meat, but it does call for enough to dry the sausage out as it sits and absorbs into the meat.Fresh frozen sausage doesnt usually require cure to be added.
When adding cure to sausages theres guidelines based on what your using and how much meat your curing, follow them, to little and you run the risk of making people sick, to much and its poisonous.