Sous Vide Sausage

By: anovaculinary
Just like with chicken and steak, a sausage cooked sous vide can be held for a long time, but not indefinitely. As you begin to hold the meat for longer than around 4 hours or so, it’ll start to take on a mushy, mealy texture. I recommend cooking sausages between 45 minutes and 4 hours. Here's what you'll get at different temperatures when cooking sausage sous vide:At 140°F (60°C): sausage that is extra juicy compared to traditional cooking, but with a softness that some might find bordering on too soft.At 150°F (66°C): sausage is fully firm and extra juicy with a very smooth texture throughout.At 160°F (71°C): sausage has a nearly traditional texture—springy and juicy, quite firm, but starting to show a difference in texture between fat and lean areas with the latter starting to turn a little loose and crumbly.

Ingredients

2 Servings
3 lb / 1.36 kg Raw natural casing sausages such as Bra
6 oz / 180 ml Beer for cooking (optional)
2 tsp / 10 ml Kosher Salt (optional)
1 tbsp / 15 ml Butter or Vegetable Oil
Buns and condiments for serving
Instructions are at http://recipes.anovaculinary.com/recipe/sous-vide-sausage