Pork Sausage not sold the day it is made may be smoked the following day and sold for Smoked Pork Sausage. Pork Sausage smoked the day after it is made will keep much better than when they are smoked as soon as made, because Sausage that have been kept in a cooler for 24 hours after being made are thoroughly cured, so they will stand the heat of the smoke house, and will have an entirely different flavor than if they are subjected to the heat when the meat is fresh and is not fully cured.