1st timer venison sausage question

[Netminder01]

I've scoured sausage recipes and watched all sorts of YouTube videos for tips & tricks but stuck on one item.

I've seen some people throw their sausage on the smoker as part of the making process -before- packaging; others package right after filled cases. I get the reason if making summer sausage but should I consider it for brats? Or, is it optional?

I'll be doing one batch via a kit, another w/ a recipe I'm modifying and mixing up on my own.

Thanks HuntWA!

[Stein]

I don't smoke my fresh sausage like brats.  I pack and freeze right after making them and then cook them when I'm ready to eat.  I don't think smoke flavor is typical of them but if you really like it, go for it.  If I did that it would be a cold smoke for sure, cooking and then freezing would result in a lower quality meal than cooking raw brats right before eating.

Sausage like summer sausage should be cooked before freezing.

[Twispriver]

I tried smoking them once but I wasn't impressed with the results. What I do now is throw some wood chunks in with the charcoal when I'm grilling or cook them over a wood fire and get the smoke essence that way.

[Netminder01]

I was leaning 'no smoke', feedback helps - thanks all