I poach a lot of the sausage that I make. I poach my fresh (I guess that makes it a cooked sausage) sausage before freezing. I also poach my smoked sausages to bring the up to food safe. I am thinking about getting a sous vide to make the process easier. I like the idea of temperature control, but not like the idea of vacuum bagging the sausage. Will putting the sausage directly in the water work with sous vide? What about the heating portion of the immersion circulator will stuff burn to it.