Just made up a small batch of apple chicken sausage and i decided to try pre cooking it. Last time i had issues with very soft texture and thought maybe pre cooking would help along with other steps taken. I have never done this before except with kielbasa so i wasn't sure of a good method. I know large commercial places use steam cabinets so i figured steaming or simmering would be the way to go. Right now they are simmering in a big pot of water til i deem them done. Then ill cold water wash them and vac seal for freezing. I was just wondering if others pre cooked and what methods they preferred?