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!

📝 Ingredients

• 1-2 pounds raw sausages (4-6 sausages)
• Buns (for serving)
• Sauerkraut (for serving)
• Mustard (for serving)
• Onions (for serving)

👨‍🍳 Instructions

1. 1Heat a sous vide water bath to 145F degrees. (see post above for additional cooking temperature options)
2. 2Place the sausages in a vacuum seal bag and seal, leaving a little space between each sausage.
3. 3Cook for 1-4 hours.
4. 4Remove from water bath and bag and place on a plate. Pat dry.
5. 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.