Hey Everyone, I'd like a bit of advice on cooking sausages Sous Vide, specifically I will be cooking Boerewors and maybe a little Bratwurst in the next couple of days, but I've found very little advice in general on this method. Boerewors We often get flat coils of boerewors vac packed from the butcher. These go on the BBQ until the fat melts, blisters under the casing and then fountains across the porch. At this point the sauage is about done and delicious. However I want to cook this thing sou