Sous Vide Sausage
This sous vide sausage comes out ultra tender and juicy - it's cooked perfectly every time and is so versatile for meal planning and parties!
1 h 10 min4 portions345 kcal
Ingrédients
- 1-2 pounds raw sausages (4-6 sausages)
- Buns (for serving)
- Sauerkraut (for serving)
- Mustard (for serving)
- Onions (for serving)
Préparation
- 1
Heat a sous vide water bath to 145F degrees. (see post above for additional cooking temperature options)
- 2
Place the sausages in a vacuum seal bag and seal, leaving a little space between each sausage.
- 3
Cook for 1-4 hours.
- 4
Remove from water bath and bag and place on a plate. Pat dry.
- 5
**if not serving right away, place in an ice bath for 10 minutes then store in the fridge for up to a week or freezer for up to 3 months.
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