sous vide sausage and smoking with a smoker

jonathanrosenthal1000

I would like to sous vide some homemade pork sausage. I also have a cookshack electric smoker. I was wondering what the best way would be to combine the 2 cooking methods so that I get a smoky, juicy sausage that is not overcooked. I was thinking I could sous vide it to about 140 and then finish it in the smoker v.s. the other way around- smoking it first and then finish it in the sous vide which might pack in more smoky flavor.

Thanks,

Jon

FrankM_3301

Either way will work. I make a cold smoked kielbasa-type sausage, which, after smoking is not cooked. Then I cook sous vide when I am ready to eat. You could also sous vide any meat, then dry...or leave uncovered in fridge overnight...and smoke. Both work. Kudos for the sous vide sausage. My favorite way to avoid over cooking!