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Sous Vide Honey-Soy Chicken Sausage Recipe

Sous vide honey soy chicken sausage

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

This sous vide breakfast sausage is juicy, flavorful and very versatile. It can be used in stir fries, accompanied with eggs for breakfast or in a casserole. It doesn't require casings or complicated equipment. It uses few ingredients found in most kitchens making it easy to make and store for future use.

From the ISVA Editors

*NOTE: This recipe was submitted by the author as part of an online recipe contest. It has not been tested by ISVA.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Honey-Soy Chicken Sausage Recipe

  • Published: October 20, 2021
  • By Avni Tilvawala
  • Total Time: 1 hour
  • Cooks: 151°F (66°C) for 1 hour
  • Serves: 6

Ingredients for Sous Vide Honey-Soy Chicken Sausage

  • For the Chicken Sausage

  • 2 pieces large chicken breasts approx. 12 oz each (cold from fridge)
  • 5 large scallions, sliced
  • 2 teaspoons garlic paste
  • 1 teaspoon ginger paste
  • 3 tablespoons soy sauce
  • 1/2 tablespoon honey
  • 1 tablespoon sriracha, optional (for heat)
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Cooking Instructions for Sous Vide Honey-Soy Chicken Sausage

For the Chicken Sausage

In a food processor grind chicken breasts and all other ingredients. The mixture should be fine and easily binds. 

Measure out 4 oz portions and shape into sausages. Roll between plastic wrap tightening each end to mimic a "casing". Makes approximately 6 sausages. Freeze for 1 hour.

In a deep water bath set the sous vide to a temperature of 151°F (66°C).

Take sausages out of the freezer (should be firm and holding shape). Discard the plastic wrap. Place into a food grade vacuum sealing bag. Vacuum and seal. Set into water bath for 1 hour.

After 1 hour, place bag into container of ice water and cool. Once cooled they can be stored for future use.

For immediate use, they can be browned in a pan with a little oil and served with choice of accompaniments.  


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: Chicken, ISVA Sous Vide Recipe Collection, Sous Vide Chicken , Sous Vide Chicken Breast, Sous Vide Recipes

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