Sous Vide Sausages Recipe

1. 1

   Set your precision cooker to the desired temperature, between 140 and 160u00b0F (60 and 71u00b0C), according to the chart above. Place sausages inside vacuum-sealer bags or zipper-lock bags in a single layer. Optionally, add a few tablespoons beer to each bag, along with 2 teaspoons salt.

2. 2

   Seal the bags, making sure to stop vacuum sealer and seal bags immediately after the air has been removed-do not let the sausages get squeezed or the liquid get sucked up into the vacuum. Alternatively, use the water displacement method: Seal your zipper-lock bag almost all the way up, then gently lower it into a large pot of water, sealing off the bag just before the top is fully submerged.

3. 3

   Add sausages to water bath and cook for at least 45 minutes and up to 4 hours. Remove sausages from bags and discard juices. Dry sausages carefully on a paper towel-lined plate.

4. 4

   Heat 1 tablespoon oil or butter over medium heat in a skillet until shimmering. Add sausages and cook, turning occasionally, until well browned on all sides, about 3 minutes. Serve immediately.

5. 5

   Grill sausages over medium heat, turning occasionally, until well browned on all sides, about 3 minutes. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.