Finishing Sausage in SV Question

[smokinbarrles]

When making smoked sausage and finishing with SV does one need to seal the sausage in a bag? Or can the links be thrown directly into the bath? Will this affect the texture of the casing? Would the grease from the sausage cause issues with the SV if its not sealed in a bag? How do you know when the sausage is at the correct temp and finished cooking?

Thanks,
SB

 

[tropics]

SB I put mine in a bag keeping the open end above the water.

Turkey Kielbasi Fresh & Smoked

Turkey Thighs were on sale 59 cents a pound,I picked up 10 packages 28 lbs. deboned gave me 19 lbs of ground Turkey.Gave the wife 6 lbs. for egg rolls or whatever she wanted to make. Some big thighs Boned Ground once thru small plate 6 lbs Mixed the cure for my Kielbasi with the NFDM I had 6...

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Richie
The pics show how it was clamped

 

[pushok2018]

I finishing my sausages directly in the water bath (poach) using my Anova circulator. Water temp up to 160-165 with a thermometer prob inserted into sausage. Don't forget to clean your circulator with soap and hot water right after you finished cooking because you don't want to ruin your device. I always vac packing bigger pieces of meat (like Canadian bacon) when I need to finish them in the water bath..... Hope this helps...

 

[crazymoon]

SB, IMHO I would put in a bag to keep water out of your sausage and to keep grease out of your SV machine.http://www.douglasbaldwin.com/sous-vide.html table 5.1 has times and temps. Go to general discussion and look at the top for all kinds of SV info.

 

[smokinbarrles]

Thanks for the suggestions everyone!