There are many types of beef sausage, and while I do love pork and Italian sausage, sometimes I want a change. Beef sausage has a different texture and flavor that I really love, especially when paired with something lighter like this roasted cauliflower salad. I think sous vide beef sausage is the perfect summer meal, particularly when finished on the grill.
I like sous vide beef sausage cooked at 135°F (57.2°C) for a few hours until it is pasteurized. That keeps it really moist and juicy, and it also lets me sear it for a little longer to crisp up the casing, but I know some people prefer it cooked a little higher, around 140°F (60°C).
I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.
I really enjoy finishing sous vide beef sausage on the grill. It gives it a nice smoky flavor and some good char marks while ensuring the casing is pretty evenly crisped up.
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!
Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Preheat a water bath to 135°F (57.2°C).
Place the sausage links in the sous vide bag in a single layer then seal. Place the bag in the water bath and cook for 2 to 3 hours, until pasteurized.
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.
Preheat an oven to 400°F (200°C).
Toss the cauliflower and red pepper with the thyme leaves and olive oil then salt and pepper them. In a single layer, place them on a sheet pan with raised edges. Roast the cauliflower mixture until tender, 20 to 30 minutes, stirring occasionally. Remove from the heat and toss with the cherry tomatoes, vinegar, and basil. Salt and pepper to taste.
Take the sous vide bag out of the water and remove the cooked sausage from the bag. Dry off thoroughly using paper towels or a dish cloth. Quickly sear them for 30 to 60 seconds per side, until just browned, then remove from the heat.
Place the cauliflower salad on a plate and add the sausages. Top with the watercress then serve.
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!