Breakfast and summer cookouts often call for something special, and this sous vide sausage recipe fits the bill perfectly. With a juicy interior and perfectly browned exterior, these sausages are a delicious twist on a classic favorite. Whether you’re planning a lazy weekend brunch or a sunny afternoon BBQ, these sausages promise to be the star of the meal.
Steps
- Set your precision cooker to your desired temperature between 140°F and 160°F (60°C to 71°C). Place the sausages in a single layer inside vacuum-sealer or zipper-lock bags. Optionally, add a few tablespoons of beer and two teaspoons of salt to each bag.
- Seal the bags, ensuring the vacuum sealer is stopped immediately after air removal to prevent squeezing the sausages or sucking up liquids. Alternatively, use the water displacement method by sealing the bag almost completely, submerging it into a pot of water, and sealing it just before full submersion.
- Submerge the sausages in the water bath, cooking them for a minimum of 45 minutes and up to four hours. After cooking, remove the sausages from the bags and discard any juices, then pat them dry with a paper towel.
- To finish on the stovetop, heat one tablespoon of oil or butter in a skillet over medium heat until shimmering. Add the sausages, occasionally turning them, and cook until they are well-browned on all sides, which takes about three minutes. Serve immediately.
- To finish on the grill, place the sausages over medium heat, turning occasionally, until all sides are well-browned, which also takes about three minutes. Serve immediately.
Ingredients
- 3 pounds (1.35 kg) natural-casing raw sausage links (e.g., bratwurst or Italian)
- 6 ounces (170 ml) beer (optional)
- Kosher salt (optional)
- 1 tablespoon (15 ml) butter or oil (for stovetop finishing)
- Buns and condiments (for serving)
Nutritional Values
Calories: 4848 | Fat: 448g | Saturated Fat: 136g | Cholesterol: 904mg | Sodium: 12760mg | Carbohydrates: 24g | Dietary Fiber: 0g | Sugars: 16g | Protein: 176g | Vitamin C: 0mg | Calcium: 200mg | Iron: 8mg | Potassium: 7008mg
FAQ
- What are the benefits of cooking sausages sous vide?
- Sous vide cooking offers precise control over the texture and juiciness of sausages. It ensures that they are cooked evenly and retain moisture, resulting in a more flavorful and tender sausage compared to traditional methods. The extended cooking window allows flexibility in timing before finishing them with a sear for color and texture.
- Can I cook precooked sausages using the sous vide method?
- Yes, precooked sausages can be reheated and browned using the sous vide technique. However, be aware that these sausages might have been previously cooked to a higher temperature, which could affect moisture retention.
- Should I include beer in the cooking bag for added flavor?
- While adding beer might seem appealing, it often draws out flavor from the sausages instead of enhancing it. To prevent this, heavily season the beer with salt before adding it to the bag, which can help maintain the sausages’ flavor and add a hint of beer taste to the surface.
- What is the best way to finish sous vide cooked sausages?
- After sous vide cooking, sausages should be thoroughly dried and then seared on a grill or in a skillet with a bit of butter or oil. This step adds the desired browning and texture to the exterior, complementing the juicy interior.
- What should I do if my sausages appear pinched after vacuum sealing?
- To avoid a pinched appearance, manually activate the “seal” function on your vacuum sealer before it compresses the sausages. Alternatively, use the water displacement method with a heavy-duty zipper-lock bag to maintain the sausages’ natural shape.
Tips
- Control the Cooking Temperature: Use a precision cooker to maintain a water bath at a temperature between 140°F and 160°F (60°C to 71°C) to achieve your preferred sausage texture. This method allows for a longer cooking window, ensuring juicy sausages without the risk of overcooking.
- Avoid Squeezing Sausages: When vacuum-sealing sausages, stop the vacuum process as soon as the air is removed to avoid compressing the sausages into an unnatural shape. Alternatively, use the water displacement method to seal zipper-lock bags without compressing the sausages.
- Season Beer If Using: If you choose to cook sausages with beer, be sure to heavily season the beer with salt. This prevents the beer from drawing out the sausage’s flavor and helps retain the desired taste and juiciness.
- Ensure Proper Browning: After cooking sous vide, dry the sausages thoroughly before browning them on a grill or skillet. Removing moisture is crucial for achieving a good sear and enhancing the sausages’ flavor and texture.
Equipment
- Sous vide precision cooker
- Vacuum sealer or heavy-duty zipper-lock bags
- Large pot (if using the water displacement method)
- Charcoal grill or gas grill (optional)
- Chimney starter (optional, for charcoal grill use)
