Sous vide is a slow cooking technique but the slower it is the better tasting it is at the end. The meat retains all the juices and taste’s and it cooks very evenly. Sous Vide Sausage is a different kind of sausage, nothing you are used to. Very unorthodox but amazing. Don’t be afraid to experiment.
- 3 lbs raw sausage
- 6 ounces beer
- 1 tbsp butter
- Buns and condiments, for serving
Set your cooker to 140°F. Place sausages inside vacuum-sealer bags or zipper-lock bags in a single layer. Optionally, add a few tablespoons beer to each bag, along with 2 teaspoons salt.
Seal the bags, making sure to stop vacuum sealer and seal bags immediately after the air has been removed—do not let the sausages get squeezed or the liquid get sucked up into the vacuum. Alternatively, use the water displacement method: Seal your zipper-lock bag almost all the way up, then gently lower it into a large pot of water, sealing off the bag just before the top is fully submerged.
Add sausages to water bath and cook for at least 45 minutes and up to 4 hours. Remove sausages from bags and discard juices. Dry sausages carefully on a paper towel–lined plate.
Heat 1 tablespoon oil or butter over medium heat in a skillet until shimmering. Add sausages and cook, turning occasionally, until well browned on all sides, about 3 minutes. Serve immediately.
Grill sausages over medium heat, turning occasionally, until well browned on all sides, about 3 minutes. Serve immediately.