Freezing is the best way to keep sausage for long-term storage. As long as it is sealed in freezer-safe packaging, the flavour and texture of the meat will remain intact. While freezing is simple storage, it does make the cooking process slightly more difficult. You can thaw sausage in the refrigerator or cold water, but that can take time. When you're in a hurry, you can bake the sausages completely frozen. The cooking time will take longer than thawed sausage, but there is no noticeable difference once cooked.
Allow the sausage to thaw in the refrigerator or a bowl of cold water as long as possible. You don't have to thaw them before cooking, but the less frozen the sausage links are, the faster they will cook.
Preheat oven to 162 degrees C.
Place the sausage on a rimmed baking tray. Add a few tablespoons of water to the pan to prevent the sausages from drying out in the oven.
Bake sausages for 18 to 35 minutes, depending on the size of the sausage. Turn the sausage frequently for even browning. A meat thermometer should read 73.9 degrees C before the sausage is ready. If you don't have a meat thermometer, cut a link in half to check it visually to see if it's done.