Recently tried a tukey bratwurst; nothing fancy. Prep and cook as follows: the sausages are vacuum sealed five to a pouch with a pinch of salt and pepper cook at 150F to 160F (no P.I.D. yet, just digital thermometer) for four hours remove the pouch and chill in ice bath (~38F) cut open pouch; rinse sausages with tap water and pat dry with paper towel place sausages in pre-lined (paper towel) pyrex container with air tight lid and place in refrigerator save stock for later use When ready to serve, I brush coat a fry pan with a small amont of olive oil mixed with the stock, (saved earlier) and bring the pan up to a very high heat. Place meat in pan for about two minutes, stirring constantly. This no doubt, will seem a bit bland to a lot of folks so add spices as you like.