View All Modernist Recipes
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Italian Sausage Recipe with Onions and Peppers

Using sous vide to cook the sausage in this classic dish of sausage and peppers ensures a moist, perfectly cooked sausage. You can also eat this dish on a hoagie roll with melted provolone cheese on top.

The sausage is first sous vided long enough to pasteurize it, typically 2 to 3 hours. It can be cooked at many different temperatures, usually ranging from 136°F to 149°F (57.8°C to 65°C), depending on what your preference is. I usually cook mine at 140°F (60°C), it's still very moist but almost all of the pink is gone. It also gives me a little longer to sear the outside to ensure the casing is no longer chewy.

These sausages are also great if you are having pasta. Simply add the sausages (and even the onions and peppers) to your favorite marinara sauce for a hearty meal.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Italian Sausage with Onions and Peppers you can check out the following.

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Sous Vide Italian Sausage

  • Published: May 5, 2011
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 3 or up to 4 Hours
  • Cooks: 140°F (60°C) for 2 to 3 Hours
  • Serves: 4

Ingredients for Sous Vide Italian Sausage with Onions and Peppers

  • For the Sous Vide Sausage

  • 8 Italian sausage links
  • For the Vegetables

  • 2 onions
  • 1 red pepper
  • 1 orange pepper
  • 1 poblano pepper
  • Salt and pepper

Cooking Instructions for Sous Vide Italian Sausage with Onions and Peppers

For the Sous Vide Sausage

At least 3 to 4 hours before serving

Preheat the water bath to 140°F (60°C).

Place the sausage links in the sous vide pouches. Seal the pouches then place in the water bath and cook for 2 to 3 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Vegetables

At least 15 minutes before sausage done

Peel the onions and then cut into slices about ½ inch to ¾ inch thick, trying to keep the slices together. You can also thread the onion slices onto a shish-kabob skewer.

Cut the sides off of the peppers, leaving them whole. Salt and pepper the onions and peppers and then drizzle with the canola oil.

Heat a grill to high heat. Add the onions and peppers and cook until they just begin to brown and are cooked through. Remove them from the heat. Once they have cooled enough to handle slice the peppers into ½ inch strips.

For Finishing the Sous Vide Italian Sausage with Onions and Peppers

Remove the sausage from their pouches and pat them dry. Quickly sear them on two sides on the grill over high heat, about 1 or 2 minutes per side.

Plate the dish by spooning the peppers and onions onto a plate and topping with 2 sausage links per person. Serve with some warm bread or a baguette.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!
Photo Credit: Stuart Spivack

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Italian Sausage Recipe with Onions and Peppers

PT2H 4 People Ingredients: 8 italian sausage links 2 onions 1 red pepper 1 orange pepper 1 poblano pepper