For 19mm snack sticks I use 120g water per kg. Makes it much easier to stuff the thin casings with the moister mixture. Also, I recommend 10g per kg non-fat dry milk as a binder. Like above, I always mix all my spices (not the cheese) with water and put the water mixture in the refrigerator for at least an hour before mixing with the meat. I mix the meat and water/spices thoroughly then add the cheese last gently mixing it in. Enjoy !!
My understanding of Sous Vide is you don’t have to worry about the temperature of the item being cooked. You set your Sous Vide machine to whatever final temperature you want your sausages to be and then cook them for a set amount of time. I make brats and English bangers all the time in 32-35mm hog casings. I sous vide them for 2.5 hours at 150 degrees and they always come out perfect.
Dave in AZ
I kind of worded that wrong. Obviously, you DO have to worry about the temperature of the item being cooked. I guess what I was trying to say was when you set the SV to say 150 and leave your product in there long enough you know the product will reach and hold at your set temp of 150 and it will be properly cooked but not overcooked.