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My review
Sous Vide Italian Sausages
1 made it |
0 reviews
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230
Bren
"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!"
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Ingredients
3 h 10 m servings 270Original recipe yields 5 servings (5 sausages)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Fill a large pot with hot water. Attach the sous vide cooker and set the temperature to 150 degrees F (65 degrees C).
- 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.
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Footnotes
- Cook's Note:
- I've used sweet Italian sausages in this recipe as they are our favourite, but any raw sausage will work.