Learn how to make perfectly cooked sausage with juicy meat and a crisp sear using a sous vide machine.
- 5 links fresh Italian sausage
- 1 Tbsp grapeseed oil
- 2 Tbsp butter
- Whole grain dijon mustard (for dipping)
- Hot dog buns
- Sauteed peppers and onions
- Preheat sous vide water bath to 150°. Allow 20-30 minutes to come to temperature.
- Seal fresh Italian sausage in a vacuum sealer bag, making sure to keep the sausage in a flat, single layer. Place sealed bag in sous vide water bath and cook for at least 45 minutes, up to 3 hours.
- Remove sausage from water bath and cut bag open. Pat sausage very dry.
- Heat cast iron pan over medium heat. Add grapeseed oil and butter and allow to melt. Add sausage links to pan, turning every 30 seconds. Cook until all sides are seared and brown, about 3 minutes.
- Remove sausage to a plate and allow 10 minutes to rest. Slice widthwise about 1/2 inch thick. Serve with whole grain dijon mustard for dipping.
- I hit my bag with a second seal, about 1/2 inch under the original seal. This helps create an extra guard against leakage in case one of the seals breaks during the cook.
- Place the sausage on a wire mesh rack and let sit for 10 minutes before searing to help dry everything out even more. Use this time to preheat your pan.
- To make smoked sausage, cook the sausage in the sous vide 1-3 days ahead of time. Instead of searing it, take the bag directly from the sous vide bath to an ice bath to stop the cooking process. Place in the fridge overnight. When it’s time to eat smoke at 225° for 20-30 minutes to get that flavor in. The sausage is done when the skin is taught, but not broken.
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Keywords: Sous vide sausage, Italian Sausage, Tailgate recipes