Sous Vide Sausages | Recipe by sousvidetools.com
Sous Vide Sausages
- COOK TIME: 2 Hours
- DIFFICULTY: Easy
- 1 Pack Sausages of your choice
- 1 Barbecue
It is a great misconception that the art of SousVide cooking is reserved just for the art of fine dining – wrong! Whilst slow cookers are great to prepare a stew on a cold winter’s day, what about during the spring and summer month when time is still as precious? But the machines are so big and bulky, I hear you cry! Wrong again.
SousVide technology has come such a long way since it was first introduced into programmes such as Masterchef. The machines have been tweaked, the science behind it has been studied and the results are now perfect for both the home and professional kitchen – you could say that it caters for every need!
Get your barbecue sizzling like never before with this modern twist on a family favourite recipe.
By popping the sausages in the water bath to cook first, you avoid any risk of them being burnt to a crisp or not being cooked on the inside – perfection in a pan!
This recipe was kindly provided by Helen at The Crazy Kitchen
- Heat your water bath to 65°C.
- Place the required amount of sausages in a vacuum pack and seal – if you’re feeling creative you could throw in a few herbs or knock up a marinade to give this feast time favourite a bit of a kick and add this to the bag.
- Cook the sausages for approximately 2 hours then remove from the vac pac. The sausages are either ready for the finishing touches or can be chilled in an ice cold bath and refrigerated to use at a later date.
- Fire up the BBQ, or if it’s a chilly day, heat a drizzle of oil in a frying pan and brown the sausages for a few minutes until your mouth is watering.
The result should be a bowl full of sausages that are still juicy, meaty and intense with flavour. Pair these up with a couple of boiled eggs and you’ll soon be wondering why you haven’t done this earlier.