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.

Joe Hell yes I agree the dill pickle is surprisingly good, as is the willies. I used the Colorado bold and was good. I am going to try the garlic and pepper. The pickle is awesome with snack sticks with elk.

Anyone have any fan favorite jerky seasoning flavors from Walton’s to use with goose meat?