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[Bar-B-Lew]

Anyone ever sous vide sausage?  I was thinking of smoking some in the side chamber on my MAK and then sous vide.

[hughver]

My biggest problem with smoked sausage is that the casing seems to toughen up. Sous vide after L&S smoke should solve that problem.

[bregent]

>My biggest problem with smoked sausage is that the casing seems to toughen up.

Are you giving them a shower after smoking? That's what helped me with tough casings. Also, if you are letting them sit in the fridge overnight prior to smoking, let them warm up on the counter before going into the smoker, and start at the lower possible temp. That should help.

[hughver]

Are you giving them a shower after smoking? That's what helped me with tough casings. Also, if you are letting them sit in the fridge overnight prior to smoking, let them warm up on the counter before going into the smoker, and start at the lower possible temp. That should help.

No, I don't give them a shower but if it helps, I will next time. I always let them warm up a bit and also start at 150°, the lowest that I can go. Thanks for the advice. 

[Bentley]

I would think there is no way you will ever get that casing to "snap" the way I like after sous vide.  Would seem like it would make it like rubber chicken skin.  Would be great for a boiled sausage like boudin I would think, where you squish the sausage out of the casing and eat!

[Bar-B-Lew]

From what I have briefly read 160° for about an hour seems to hold similar texture than smoking until they feel done on the pellet grill.