Interesting you should ask as I tried a new way on these...
I usually put my hotdogs or sausage that I want precooked into a pot of boiling water and measure the IT on when to pull them. However, I always get rendering of the fat and they seem drier than my test fry. This time I used my canning pot with the insert on the bottom to keep the sausage from touching the heat source. I put my sausage in there, filled up with hot tap water, and then put it on the stove on medium-high heat. When the water reached 175 my sausages were measuring 160. I cut the heat, removed it from the eye, and let it sit for 30 minutes or so. I got a temp of 165 - 168. Nice tender juicy sausage. One thing I did notice is that it seemed to pull some of the salt out of the sausage, so I will salt the water next time.
No pics but that's what I did.
I froze them on the rack and then vacuum sealed them the next day (today).