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.
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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.
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.
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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