Blood sausage sous vide cooking time and temperature ?

I love blood sausage and I would like to try to cook it sous vide, to keep all its moist texture, and allow all the fat to melt and integrate to the sausage. I would grill it or broil it afterwards. Does anybody have already experiment with boudin (blood sausage) sous vide style ? I bet themperature must be on the low side, but for a long cooking time. Any advice would be appreciated. Thanks!

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fisher23

Here is a previous post that should answer your question

TL:DR 145-150 °F for 45 minutes to an hour.

Celloman_342394

Cajun boudin sausage is not a blood sausage. It's made of rice and pork. I'm talking about the french blood sausage. As for the other posts, they are not about blood sausages. So thanks, but that's not it :-)

fisher23

Everything I read says boudin noir should be blanched at 170 F for 30 minutes. Hope that helps. Any higher tempurature and the blood will coagulate. Here is one of the sources

Celloman_342394

That is when a blood sausage is made - not cooked to be eaten. But that gives some idea to begin with. Thanks John.