I sous vided some hot Italian sausages last night, three of them in a bag with a bit of balsamic vinegar. About an hour and a half at 140f.
Tonight I grilled them very quickly over an ash wood fire (less than a minute on four rotations, just enough to char them a bit). I didn’t worry about getting them warm; I just let them rise toward room temperature from the refrigerator and let the quick heat of the grill finish warming them.
About as good as one could hope for. I might try 150 for comparison. I don’t think I’d cook them any longer than an hour and a half though. I’d guess the minimum is 45 minutes. I’m guessing I would not go less than an hour.