Our Julie Ann Heritage Pork Sausages come cryovac packaged which is the perfect medium for poaching sous-vide style before doing a quick finish either in the pan or on the grill.
If you're set up to do sous-vide preparations, the immersion bath is a perfect poaching medium for zero mess and a distinctive end result. Poaching sous-vide style gives the sausages additional juiciness and tenderness.
Poaching sausages sous-vide style doesn't have to be complicated. Place them in the immersion bath for about an hour at 150°F from a thawed state, give the sausages a quick icing if you are not going to finish them off at once, and finalize with a browning in the pan using a little beer to deglaze.