Most folks don't have access to polystyrene insulated food shipping boxes.I'd recommend wrapping the sausages tightly in plastic wrap and freezing them for about 24 hours before shipping. I'd also advise the inclusion of a freezer (gel) pack in the package. It's likely that they would make it to their destination safely without taking these steps. But, if there are unforeseen delays with the shipment, taking these steps will help guard against spoilage.
Yes, "Smoked Andouille," pages 156-7. By the way, can anyone give me a sense of how safe it would be to ship a link or two of this sausage via overnight?
Absent that, can I suggest that bubblewrap, taped to make a sealed enclosure, would add some useful insulation and add very little to the shipping weight?
I'd wrap the frozen sausages with the icepack inside maybe four or five thicknesses of bubblewrap.
And, in case condensation softened any wrapping *paper*, I'd seek out a Tyvek (or equivalent) envelope.