I've been thinking about trying to process and cook some thin sausage (22m) natural casings without using the smoker.
I will be using my Anova precision cooker if I decide to do this
Here is my plan, I wanted to run this by you guys incase you can see a reason why it wouldn't work.
Im going to process as normal only adding a bit of liquid smoke .
Let sit in the fridge overnight to do its thing.
Plan to stack them in a ziplock bag and cook in the Anova at a temp of 163F until done.
Cool in a ice water bath and rest.
Thoughts?
I think your idea will work fine. I routinely bring my smoked sausage and summer sausage to finished temp by using a hot water bath followed by an ice water bath. I started using a water bath to reduce cooking time. But, I found that I liked the temp control that the process provided. Your Anova should be even better.
tskeeter,
I think it should work fine as well, my only concern would be the casings, I know if I smoked them a little first the casings would be nice and firm. I guess I wont know until I try it!
I've finished unsmoked sausage in hot water with no problem. Won't work with collagen casings, though.