Lots of folks worried about losing smoke flavor from a poach or SV finish on sausage. Couple days ago I smoked a batch of kielbasa and also had some fresh breakfast sausage linked in lamb casing, so I hung the fresh links in the smoker for 1 hour then poach finished . You can see the smoke ring very well in the fresh sausage after only 1 hour in smoke. You are not going to wash that off.
