Sous vide sausage has a delicious flavor and a set-it-and-forget-it cooking method, making it a tasty meal that’s ready when you are! Hungry?
Continue reading and I’ll show you all of my chef tips and tricks for making perfect sous vide brats or sous vide sausage of any kind every time!
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SOUS VIDE SAUSAGE IS PERFECTLY JUICY AND FLAVORFUL
Traditional methods, such as grilling or pan frying, must be used to cook pork sausages to 160°F.
When cooked at too high and too fast temperatures, they can become burned on the outside while still raw in the center.
Say hello to sous vide cooking! It cooks the sausage at a low temperature for an extended period of time, resulting in perfect sausages:
The sous vide machine can be set to a precise temperature, making the sausages juicer and more flavorful.
The sous vide method evenly cooks the food all the way through, resulting in an even texture from edge to edge.
It’s a low-stress cooking method because you can walk away while the sous vide machine does all of the work.
WHY SOUS VIDE SAUSAGE?
The two most common methods of preparing sausage are frying and grilling.
Both use extremely high temperatures on the sausage, which frequently results in split skins that shed all of the moisture and delicious fat, as well as overcooked, dry meat inside.
However, sous vide-cooked sausage remains moist, delicious, fatty, and, most importantly, not overcooked.
They have a strong sausage flavor, and pork sausage, in particular, retains all of the fatty goodness while remaining smooth.
WHAT YOU NEED TO MAKE SAUSAGE SOUS VIDE
- Anova is my favorite sous vide motor. This brand appeals to me because it is dependable, accurate, and has never let me down!
- Sous vide cooking vessel – you can use a large pot or a large bowl, but you’ll need to rig something to keep the motor in place. The container is large enough for most sous vide applications, and it has a form-fitted lid that keeps all of the heat inside.
- A vacuum sealer and appropriate bags, such as a zipper-top bag, are required.
- Apple juice or beer
- Oil or Olive Oil
- Pepper (Optional)
- Onions (Optional)
WHAT KIND OF SAUSAGE SHOULD I USE?
You can sous vide Italian sausage, bratwurst, or any type of pork sausage. Chicken, turkey, and other sausages will also work well. This method can even be used to make perfectly cooked breakfast summer sausage.
HOW TO SOUS VIDE SAUSAGE
- Fill the bag halfway with sausage, 1/2 cup beer, and 1/2 teaspoon salt.
- To push the air out of the bag, seal it with a vacuum sealer or use the water displacement method.
- If a top grate is available, I like to clip the bag to it. This simply adds another layer of protection against water leaking into the bag.
- Set the sous vide temperature to one of the options below:
- 140°F – the sausage will be extra juicy and soft, and the center may still be pink.
- 150°F – the sausage will be firmer, more juicy, and slightly pink.
- 160°F – the texture will be closest to that of a traditionally cooked sausage, but it will still be juicy.
You must experiment with it to determine what works best for you.
Personally, I set the temperature to 155°F because pink sausage freaks me out EVEN THOUGH I KNOW IT’S SAFE. See why down below!
- To add color to the sausage, reverse-sear it! 2 tablespoons oil, heated in a skillet over medium-high heat Brown the sausage for 1-2 minutes per side before serving.
TIME AND TEMP FOR SOUS VIDE SAUSAGE
You can trust your sausage not to overcook once you’ve set the water temperature.
Because all surface bacteria on meat is mixed into the inside of the sausage when it is ground, fried and grilled sausage MUST be cooked to an internal temperature of 160°F to be safe for consumption.
So, in order to kill the bacteria, the internal temperature must be elevated sufficiently. For ground meats, the magic temperature is 160°F.
Unless you’re using a sous vide machine. Why? Because you are, in effect, pasteurizing the meat.
When meat is cooked to a specific temperature and then HELD at that temperature for a short period of time, most bacteria are killed, rendering the meat safe to eat.
Set your preferred temperature for this sous vide sausage recipe and then leave the sausage to work their magic for up to four hours.
I discovered that it took nearly 2 hours for a colossal cold (straight from the fridge) sausage to reach an internal temperature of 155-F.
WHAT TO SERVE WITH SOUS VIDE SAUSAGE
Cooking low and slow gives you plenty of time to prepare some delectable side dishes!
I like to serve sous vide bratwurst on a bun with sauerkraut, but you can also jazz up your favorite sausage with tasty sides like Corn Fritters, Pasta with Ricotta and Tomatoes, or Au Gratin Potato Stacks. Sous vide sausage with beer is also delicious on its own!
HOW TO STORE SOUS VIDE SAUSAGE
Sous vide sausage will keep in the fridge for 4-5 days. Alternatively, the sausage can be frozen.
Wrap it tightly in plastic wrap and then foil, or freeze it in an airtight container for up to a month or two.
Warm them in a low oven or in a microwave on low power. Don’t overheat them or you’ll ruin the amazing sous vide flavor and texture!
TIPS AND TRICKS: Cooking Sausage
- Don’t stuff too much food into the vacuum bags. Allow sausages to lay flat with a thin layer of onions surrounding them.
- When sealing liquids into plastic bags, use caution. Stop the vacuum and seal the bag as soon as you notice the beer being drawn toward the sealer.
- Cooking with beer in the bag takes more time than cooking without. This is due to the fact that the beer must reach 140° before the sausage can begin to cook. Without the beer, these sausage links could be ready in 45 minutes to an hour. It will take 2 hours to fully cook with beer.
FREQUENTLY ASKED QUESTIONS
Yes! You certainly can! Simply place the frozen sausage in a single layer in a bag. You’ll need to adjust the cooking time; expect them to take 3 hours or more to reach temperature.
Yes! You can sous vide any type of sausage, so go ahead and stock up on fancy flavored sausage and start experimenting to find your favorites!
A lot depends on the temperature of the sausage when it is placed in the water, as well as the size of your sausage. They can range from 45 minutes for sous vide breakfast sausage to 2-3 hours for sous vide pork sausage.
Because your sous vide food is perfectly cooked and you don’t want to raise the internal temperature, it’s critical to get the all-important sear on as soon as possible. To achieve a quick sear, use an oil with a high smoke point, such as canola, peanut, or soy oil. In 1–2 minutes, add a drizzle of any of these oils to a preheated skillet or cast iron pan and you’ll have a beautiful brown crust.