Sous Vide Sausages 4hrs @ 64c

My favorite sausages are Turkey sausages made by the butcher. He charges quite a bit, but they're very good sausages. They work out at around 66p per sausage. They're quite big. I think it was £18 for 5lbs/2.2kg.
Anyway, I used to buy in bulk, stick em in the oven, then freeze half and eat the rest. The oven always gave variable results, no there would always be a few over cooked ones on the outside. 
So I thought I'd give sous vide ing them a go. One negative I thought there may be was that there would be no Maillard reaction and the sausages might have a different flavor as a result.
I bagged the sausages and vacced them. If you give them max vac in the bag, they'll all squish together. Better to only half vac them so that they stay sausage shaped.
I gave them 4 hours. They wouldn't benefit from longer cooking as the meat is already minced.
The result, I think, is lovely. They come out perfectly uniform for a start. The skin is a bit tough as it hasn't had the high temps, but I think it's tough anyway. The inside meat is like a pate or a German sausage. Thoroughly recommend this method!