From my experience, the sausage would need to be precooked, drained and added at the end of the risotto as you have both thought. Risotto is a very "clean" dish without heavy fats and it is also important to cook the rice alone so you get it cooked evenly and nothing else soaks up the broth.
By "fresh pork sausage" he probably means a loose sausage (like Italian, dinner sausages, stuffing meat - something that is not cured, but scramble fried (out of casings) and added at the end.
That's just my take on it. I haven't actually looked at the recipe (but plan too) but I was the "Risotto Queen" during my training - not that I was necessarily the best at it, but no one else wanted to do it!