Sous Vide Sausage
Unbelievably juicy and tender, Sous Vide Sausage turn out perfectly every time with no fear of over cooking them!
Servings: 4 servings
- 1 pound sausage
- 1/2 cup beer
- 1/2 teaspoon salt
- 2 tablespoons oil
Place the sausage, beer, and salt into a zipper-top or vacuum sealer bag. Either seal the bag with the vacuum sealer or slowly press the bag down to the bottom of the filled sous vide container, displacing the air, and quickly closing the top before the water gets in.
Set the water temperature to either 140 (juicy and soft sausage that are still a bit pink), 150-F (firmer but still very juicy and slightly pink sausage), or 160-F (firmest sausage but still plenty juicy).
Cook in the sous vide water bath for up to 4 hours.
Remove the sausage from the bag and discard the liquid. Heat the oil in a large skillet over medium-high heat and sear the sausage on both sides until browned.
Serve and enjoy!
Serving: 1sausage | Calories: 407kcal | Protein: 17g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 721mg | Potassium: 281mg | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg