Sous Vide Sausage

3.86 from 21 votes

Unbelievably juicy and tender, Sous Vide Sausage turn out perfectly every time with no fear of over cooking them!

Prep Time5

Cook Time2

Total Time2 5

Course: Main Course

Cuisine: American

Keyword: pork, sausage, sous vide, sous vide sausage

Servings: servings

Calories: 407kcal

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!

Chef Jenn's Tips

Use good-quality sausage and let those amazing flavors shine through!
Sous vide sausages are not particularly attractive, often coming out anemic looking and pale. Put some color on them with a reverse sear (see step 5 above).
You can temp the sausage to see if it is done but resist the urge to poke them a bunch of times or all that good juice will come out!
Beer braising sous vide brats - beer adds lovely flavor but it will leech some of the flavor out of the sausage. To prevent this, add 1/2 teaspoon of salt to the bag. Your sausage won't be too salty, don't worry!
Use apple juice instead of beer, or even ginger ale!