So since the wife won't do the the pork thing I have been researching as much as I can on using poultry for making sausages. The ones that I am planning on making probably wont have cure an wont be smoked. So the question I have which is better, freeze and vac pack prior to cooking. Or poach to the proper IT and then pac and freeze? Either way these would be primarily grilled on the BBQ when cooked, maybe cut up and used in other dishes. I've seen both methods, just looking for some more information on what other are doing.