Sous Vide Sausage
August 31, 2017
Sous vide sausage is incredibly juicy and is one of the only meats that taste great right from the bag without having to worry about searing. Whether I'm dipping it in mustard as an appetizer or adding it to a pasta dish, sous vide makes it crazy easy. Better yet, I often have a freezer-full of vacuum packed sausages, so I can simply drop a bag into the water bath and have perfectly cooked sausage in a little over an hour, no thawing necessary.
- Prep: 5 mins
- Cook: 1 hr 30 mins
(Optional) Beer, Beef Stock
1Pre-heat water bath to 160F, depending on preferences. 140F will be very juicy and soft, 150F will be juicy and firm, 160F will be similar to traditional but still more juicy.
2Vacuum seal your sausage or use Ziploc freezer bags with the water displacement method. (Optional) if you plan on eating the sausage plain and/or on a bun, you can add a light beer and some beef broth to your bag during the cook. This time, I ended up adding it to a pasta, so I opted for no additives.
3Cook for 1-2 hours.
4Remove sausage from bag, discard juices, and pat dry with paper towels.
5If eating as an appetizer or on a bun, you can quickly sear it on a grill or cast iron. However, sous vide sausage is one of few meats that taste great right from the bag!