Sous Vide finish: bagged sausages, or just bare into water?

[Dave in AZ]

Question for all you sous vide finishers… are you just dumping the sausage into the water bare? Or are you vacuum sealing ut all into bags to cook/finish it first?

If bare, does that cause flavor and smoke loss issues? Does water get in the ends of the links and cause issues?
Thx!

[glen]

Dave in AZ Split decision, many here don’t bag an say there are no drawbacks. may including me vacuum bag. Maybe not a great answer but that is how it is LOL
More important is to keep the temperature down to avoid “fat out”

[craigrice]

what is your sous vide method ? if you are using thattype of there has been debate about fat particules getting into the heaterif not baged ,if using a roaster or hot water there is no flavor loss and a big time saver

[mrobisr]

I just drop all my sausage straight into the water no bags or anything they are not in the water long enough to absorb any noticeable amounts, but as said earlier it varies by individuals.

[Garry Tarpley]

My summer sausage I just put in after smoking to 140, no flavor loss as it’s ready in about 30 min.

[Grimpuppy]

I have found that just finishing in sous vide non bagged is fine as it only takes up to 1/2 hour at most. If you are going to be in the water for an hour or more, you should bag. When I first started I had soggy sticks when I did it for more than an hour un-bagged.

[shoprat53]

I buy these 2 1/2 gallon ziplock bags at dollar tree 5 to A box and put my sticks or sausage in there. Tried it without bagging did not like the flavor as well and also did not like the oil and particles in my water and in my sous vide. Tried both ways like bagging them better. Easy to put probe in sausage in that big bag, no reason to vac seal.