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Sous Vide Italian Sausage Recipe

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.

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.


This recipe is from our book Sous Vide Grilling. For more sous vide recipes and cooking tips you can read that book or our comprehensive Beginning Sous Vide. We also have many more cooking times available on our iPhone and Android App and sous vide thickness iPhone app.

Sous Vide Italian Sausage Recipe

By Jason Logsdon
Published: May 05, 2011
Time: 2 to 3 Hours (why the range?)
Temperature: 137°F / 58.3°C
Serves: 4 People
Prep time: 15 Minutes

Sous Vide Italian Sausage Ingredients

8 italian sausage links

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

Sous Vide Italian Sausage Directions

Pre-Bath

Preheat the water bath to 137°F / 58.3°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.

Finishing the Sous Vide Italian Sausage with Onions and Peppers

About 15 minutes before the sausage is done start to make the onions and peppers.

Peel the onions and then cut into slices about ½" to ¾" 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" strips.

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.


This recipe is from our book Sous Vide Grilling. For more sous vide recipes and cooking tips you can read that book or our comprehensive Beginning Sous Vide. We also have many more cooking times available on our iPhone and Android App and sous vide thickness iPhone app.

Photo Credit: http://www.flickr.com/photos/stuart_spivack
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