I found some vac sealed sausages I made a looong time back(Gulp! 6 years ago). I started them in a half cup of water and let them shed their fats and flavors for 10 minutes or so and then removed them to a plate and added the potatoes. The recipe for these was pretty spicy.Cook the potatoes with a lid until they are soft and then uncover to evaporate the water and they will brown up nice and crispy in the remaining spiced sausage fat.
Six years in the freezer and the sausage didn’t lose a step. The vac-sealer has been worth its price ten times over.