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.

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

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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.

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Photo Credit: Stuart Spivack

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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