Homemade Sausage Making

I am smoking some of my cured garlic and cognac sausages. After smoking I am going to poach them. They will be too long for my pot unless I use my fish poacher across two elements. I was wondering if I could use my slow cooker/crockpot. I was wondering how long it would take? There must be enough heat as it cooks a leg of lamb on high in about 6hrs. Has anyone done this?

Mark
If you want to poach them to finish for later consumption you would want to regulate the temp of the water bath to around 160 - 165f and cook till desired internal temp....around 150 -155f for most products. Time would vary depending on the caliber of the chubs

Hi Mark: Getting the right poaching temperature is the key here. I use a turkey roaster filled with water and an external in line thermostat that I can set a specific temperature of the water, such as 180 degrees and then monitor the IT of the chubs to a final temperature of 152 degrees.
Hope this helps.

Bert

Thanks. I used my fish fish poacher and kept a track of the stocks temperature. Next time I use my slow cooker I will measure the temperature when it is set on high and low.