FWIW, the idea of fast fermentation of sausages via sous vide may have first been suggested by the authors of Modernist Cuisine.
Source: Modernist Cuisine, Volume 3, Page 244, Copyright 2011.
Some relevant discussion from a couple years ago here... https://www.chefsteps.com/forum/posts/c ... entation-6
Note: Chris Young is one of the author's of Modernist Cuisine.