Jonathon I do both grill and a cast iron skillet. I would say grill is better, but a hot skillet with some dark beer for sautéing is not bad either. Anything cooked in a sous vide in my opinion needs finished whether it is grilled or pan seared. I think we all agree there needs to be a “crust”. Nothin better than some grill marks!

I am going to assume you used natural hog casings, which gives you several feet of sausage per casing. I typically make brats or a polish dogs, and instead of linking or cutting the dogs to length prior to packaging I cut a length of sausage that is 48” long, which is equivalent to a standard package of 8-6” long buns. Coil the meat rope up nice and tight wrap with Saran Wrap then freezer/ butcher paper. This is much easier than wrapping individual dogs. I also cook on the grill or sous vide the rope and cut when ready to serve. Another benefit it is they lay flat and store easily in the freezer. I have had a package or two get lost in the back of the freezer, and 2 years later they were not freezer burned. This coil method may help them keep their shape while vacuum sealing as well.