Sous-vide finishing sausage... do I need to "bloom" after?

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moachaser

Newbie
Original poster
Feb 15, 2015
5
12
Western PA
I saw some threads where people are finishing their sausage with sous-vide, for consistent results. I'm a fan of that, I use sous-vide for a lot of things so I'm doing this going forward.

My question is, since the sausage is vacuum sealed, after sous-vide is done, is it OK to freeze after cooling off in the same bags? Or do I need to remove them from the bags and hang them for several hours, then re-vacuum seal them again?
 
You don’t have to but the sausage may not develop as deep of color. I SV my sausage naked in the water then hang to dry and bloom. Never have done them vac bagged.
 
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I saw some threads where people are finishing their sausage with sous-vide, for consistent results. I'm a fan of that, I use sous-vide for a lot of things so I'm doing this going forward.

My question is, since the sausage is vacuum sealed, after sous-vide is done, is it OK to freeze after cooling off in the same bags? Or do I need to remove them from the bags and hang them for several hours, then re-vacuum seal them again?
Poaching as it is also referred to can be done either with or without the use of a vac bag and as smokinedge said only down fall might be color development
 
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