Refreezing raw is probably fine. It won't really affect the flavor much and with sausage (versus solid pieces of meat), "texture" isn't a big issue either. They might leak "juice" a little more readily and so dry out a little faster when you do eventually cook them, but if they're not "reduced-fat" or anything, that won't be a huge deal either.
Do you remember if you froze them as soon as you brought them home from the store in the first place? I ask that only because the only reason to worry about re-freezing stuff from a food safety standpoint is the total amount of time it spends at ordinary fridge temps (or much worse yet, in the "danger zone" between 40F/4.4C and 140F/60C, but that's not an issue in your case.) Bacteria basically won't grow at freezer temps, but depending on just how cold your freezer is, which bacteria are involved, and how long the food remains frozen, it might or might not kill them, so whatever's present will start to grow (again) once it's out of the freezer. (Nor will cold destroy the heat-stable toxins some - but not most - food-borne bacteria produce.)
Realistically, if they weren't at or past their sell-by date when you bought them and you froze them right away, a couple of days in the fridge isn't a big issue. It probably took most or all of the first day out of the freezer just to thaw down to fridge temp in the first place. On the other hand, if you froze them the first time around because you left them sitting in the fridge for a while and realized they were going to spoil if you didn't freeze them quick, I'd definitely cook 'em (thoroughly) before putting them back in the freezer. (That won't do them any favors as far as flavor/texture are concerned either, but it's "safer".)