Start by vacuum-sealing the sausage.

If your vacuum sealer has the option for different pressure levels, choose the lowest. The goal is to avoid creating too hard of a vacuum, as they will be slightly flattened. This doesn't affect the taste, but it does detract a bit from the eating experience if they are not as round as usual.

If your vacuum sealer is too strong, you can alternatively add a bit of liquid to the bag, such as a beer, to maintain the shape and add some extra flavor.

Cook the meat sous vide for 2 hours at 62 degrees Celsius (144 degrees Fahrenheit).

After the water bath, take the meat out and pat it dry with a clean tea towel. Be thorough, as your frying will be impossible if they are moist.

Fry the meat for up to 2 minutes on each side in ghee (or a mixture of oil and butter).

It's important to give it some time on the pan, unlike a steak, because the skin is not cooked in the water bath and can therefore be tough to chew through.