Using fat as a preservative,

I want to make big batches of Boerewors (A traditional South African fresh sausage) and was wondering if I could immerse it in fat or lard and then preserve it this way?

Can fat be used to seal the meat and keep it from spoiling or is this a bad idea? Does it still need to be refrigerated? The idea is to not have to freeze and then wait for it to thaw. Sometimes I just need a quick pick-me-up and a little sausage with some bread looks like it should do the trick.