I LOVE my Anova Sous Vide and am stretching my traditional and regular pre-grill steak or chicken sous vide routine. I want to make link (casing) sausage (2/3 venison 1/3 pork) for the freezer. A lot of people recommend a hot smoke to pre-cook the sausage before freezing. I don’t have a smoker. But couldn’t I do the same thing with my sous vide (minus the smoke flavor)?
So I’m thinking about making the sausage, vacuum seal, cook, and then freeze. My advantage is that sausage cooks pretty fast on the grill and I wouldn’t necessarily have to worry about getting the entire link to temp (and risk over-grilling) for food safety.
(1) This seems so simple I feel like I’m missing something. Anyone see a problem with my process? (2) Does it need to cool before I throw it into the freezer? (3) What would be a good guide for lenth of cooking so it doesn’t go mushy on me?