Sous Vide Sausage
Sous vide sausage is gently cooked in a temperature-controlled water bath, then dried and served with classic accompaniments such as buns, sauerkraut, mustard and onions. It is a straightforward way to prepare sausages for a meal or a gathering, with flexible timing for serving now or later.
Ingredients
- 454–907 g (1–2 lb; 4–6 sausages)raw sausages
- to servebuns
- to servesauerkraut
- to servemustard
- to serveonions
Instructions
- 1
Heat the water
Set the sous vide water bath to 63°C (145°F).
- 2
Seal the sausages
Arrange the sausages in a vacuum-seal bag with a little space between each one, then seal the bag.
- 3
Cook the sausages
Cook in the water bath for 1–4 hours.
- 4
Dry the sausages
Take the bag out of the water bath, remove the sausages and put them on a plate. Pat them dry.
- 5
Chill or serve
If you are not serving the sausages straight away, put them in an ice bath for 10 minutes. Store them in the fridge for up to a week or in the freezer for up to 3 months.
What is sous vide sausage?
Sous vide means cooking food in a sealed bag in a temperature-controlled water bath. This preparation pairs that technique with sausages and familiar American-style toppings, making it handy for a casual meal or a party.
The method is simple: cook the sausages in the bath, then dry them before serving. The recipe focuses on the sausage itself, with buns, sauerkraut, mustard and onions offered alongside.
Nutrition and macros by portion
The nutrition label shows one serving as written: 345 calories, 17g protein, 0g carbs, 30g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Choose one sausage | 241 kcal | 12g | 0g | 21g |
| This serving | As written | 345 kcal | 17g | 0g | 30g |
| Hungry | Add another sausage | 518 kcal | 26g | 0g | 45g |
The sausage supplies most of the protein and fat, while the buns contribute most of the carbohydrates; the listed toppings add further variety to the plate. Pair a sausage in a bun with a generous serving of vegetables or salad if you want a more balanced meal.
Choosing the sausages
Sausage type: Use raw sausages, as specified, rather than fully cooked ones. The recipe allows 454–907 g (1–2 lb), or 4–6 sausages, so choose an amount that suits your group.
Bag space: Leave a little room between sausages in the bag. This follows the recipe's instructions and avoids packing them tightly together.
Setting up the water bath
Temperature: Set the bath to 63°C (145°F) before adding the bag. A sous vide circulator helps maintain the set temperature throughout cooking.
Sealing: Use a vacuum-seal bag and seal it securely. Keep the bag arranged so the sausages remain separated rather than pressed into one bundle.
Working with the cooking time
Time window: The recipe gives a cooking range of 1–4 hours. Its listed total time is 70 minutes, so plan around the actual bath time you choose; the longer end of the range will take more time.
Serving plans: If you want to serve the sausages later, the recipe directs you to chill them in an ice bath for 10 minutes before refrigerating or freezing.
Drying before serving
After cooking: Remove the sausages from both the bath and the bag, then place them on a plate. Pat them dry as directed before bringing them to the table.
Serving: Set out buns, sauerkraut, mustard and onions so everyone can add the accompaniments they like. The recipe does not specify extra cooking or browning after the bath.
What to serve alongside
Classic toppings: Buns, sauerkraut, mustard and onions are listed as serving accompaniments. Put them out separately for an easy, build-your-own meal.
A balanced plate: Add a vegetable side or salad alongside the sausage and bun. This brings another element to the plate without changing the recipe.
Recipe notes & tips
- Preheat the water bath to 63°C (145°F) before adding the bag.
- Leave a little space between each sausage in the bag.
- Follow the recipe's 1–4-hour cooking window when planning your serving time.
- Pat the sausages dry after removing them from the bag.
- For later serving, use an ice bath for 10 minutes before storing.
Variations
- Build a bun: Serve the sausage in a bun with the listed toppings.
- Sauerkraut topping: Add sauerkraut at the table for a tangy contrast.
- Mustard finish: Offer mustard on the side so everyone can add it to taste.
- Onion topping: Set out onions as an optional addition to the bun.
- Serve without buns: Plate the sausages with sauerkraut, mustard and onions instead.
Common mistakes to avoid
- Crowded bag: Leave a little space between sausages so they are not packed together.
- Wrong bath setting: Set the water bath to 63°C (145°F) before cooking.
- Rushing the cook: Allow 1–4 hours in the water bath as specified.
- Skipping the drying step: Pat the sausages dry after removing them from the bag.
- Storing without chilling: If serving later, place the sausages in an ice bath for 10 minutes first.
How to store
If not serving straight away, chill the cooked sausages in an ice bath for 10 minutes. Store them in the fridge for up to a week or freeze for up to 3 months; reheat gently before serving.
Frequently asked questions
What temperature should I set the sous vide bath to?
Set it to 63°C (145°F), as specified in the recipe.
How long do the sausages cook?
Cook them in the water bath for 1–4 hours. The recipe lists a total time of 70 minutes, so allow extra time if you choose a longer bath cook.
Do I need to leave space between the sausages?
Yes. Arrange them with a little space between each sausage before sealing the bag.
Can I make the sausages ahead?
Yes. After cooking, place them in an ice bath for 10 minutes, then refrigerate for up to a week or freeze for up to 3 months.
What can I serve with sous vide sausage?
The recipe suggests buns, sauerkraut, mustard and onions. You can also add a vegetable side or salad to round out the meal.
Cook it from the original
This recipe comes from wenthere8this.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on wenthere8this.com