Sous Vide Sausage

<p class="p1"><span style="line-height: 1.6;">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.&nbsp;Here's what you'll get at different temperatures when cooking sausage sous vide:</span><br></p><p class="p1"></p><ul><li><b style="line-height: 1.6; background-color: initial;">At 140°F (60°C):&nbsp;</b><span style="line-height: 1.6; background-color: initial;">sausage that is extra juicy compared to traditional cooking, but with a softness that some might find bordering on </span><i style="line-height: 1.6; background-color: initial;">too</i><span style="line-height: 1.6; background-color: initial;"> soft.</span><br></li><li><b style="line-height: 1.6; background-color: initial;">At 150°F (66°C):</b><span style="line-height: 1.6; background-color: initial;">&nbsp;sausage is fully firm and extra juicy with a very smooth texture throughout.</span><br></li><li><b style="line-height: 1.6; background-color: initial;">At 160°F (71°C):&nbsp;</b><span style="line-height: 1.6; background-color: initial;">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.</span><br></li></ul><p></p><p class="p1"></p>

Sous Vide Sausage
Sous Vide Sausage
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<p class="p1"><span style="line-height: 1.6;">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.&nbsp;Here's what you'll get at different temperatures when cooking sausage sous vide:</span><br></p><p class="p1"></p><ul><li><b style="line-height: 1.6; background-color: initial;">At 140°F (60°C):&nbsp;</b><span style="line-height: 1.6; background-color: initial;">sausage that is extra juicy compared to traditional cooking, but with a softness that some might find bordering on </span><i style="line-height: 1.6; background-color: initial;">too</i><span style="line-height: 1.6; background-color: initial;"> soft.</span><br></li><li><b style="line-height: 1.6; background-color: initial;">At 150°F (66°C):</b><span style="line-height: 1.6; background-color: initial;">&nbsp;sausage is fully firm and extra juicy with a very smooth texture throughout.</span><br></li><li><b style="line-height: 1.6; background-color: initial;">At 160°F (71°C):&nbsp;</b><span style="line-height: 1.6; background-color: initial;">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.</span><br></li></ul><p></p><p class="p1"></p>

  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 2
vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy pescatarian
  • Carbohydrate 0 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 0 g
  • Protein 0 g
  • Saturated Fat 0 g
  • Serving Size 1 1 Serving (765g)
  • Sodium 0 mg
  • Sugar 0 g
  • Trans Fat 0 g
  • Calories 0 calories
main dish

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