Never eat an overcooked, dry sausage again. With this sous vide method you'll get perfectly cooked, juicy sausages every time. I serve these on crusty buns and a side salad for a complete meal. Enjoy!

Bren

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Recipe Summary

prep:
5 mins
cook:
3 hrs 5 mins
total:
3 hrs 10 mins
Servings:
5
Yield:
5 sausages
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with hot water. Attach the sous vide cooker and set the temperature to 150 degrees F (65 degrees C).

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  • Place sausages, salt, and beer in a resealable food-grade bag. Use the water displacement method or a vacuum sealer to remove all air from bag. Seal bag, submerge in the pot and set sous vide timer for 3 hours.

  • Remove bag from pot; pat sausages dry with paper towels.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill sausages for 5 minutes, turning frequently.

Cook's Note:

I've used sweet Italian sausages in this recipe as they are our favourite, but any raw sausage will work.

Nutrition Facts

270 calories; protein 14.9g; carbohydrates 3.5g; fat 21.2g; cholesterol 44.3mg; sodium 1171.8mg. Full Nutrition
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