Sous Vide Italian Sausage with Acorn Squash Puree
I really like rich Italian sausage paired with a sweet and spicy maple-acorn squash puree. I first had a roasted acorn squash similar to this at my friend Sean Rielly's house. He's known for his Carolina-style smoked pork shoulders but I really enjoyed the maple and miso-glazed acorn squash he served on the side. I've added some heat with the chipotle powder and turned it into a light puree by blending it with some milk.
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.
Sous Vide Italian Sausage with Acorn Squash Puree Ingredients
8 Sausage links
3 tablespoons maple syrup
1 tablespoon miso paste
2 tablespoons olive oil
1 teaspoon chipotle chile powder
1 acorn squash
Salt and pepper
1/2 cup milk
Sous Vide Italian Sausage with Acorn Squash Puree Instructions
At least 2 to 3 hours before serving
Preheat a water bath to 140°F (60°C).
Place the Italian sausage in a sous vide bag then seal. Cook the sausage for 2 to 3 hours.
At least 60 minutes before serving
Preheat an oven to 400°F (204°C). Cover a roasting pan with aluminum foil.
In a large bowl whisk together the maple syrup, miso paste, olive oil, and chipotle powder. Peel, deseed, and chop the acorn squash then toss with the maple syrup mixture. Salt and pepper the squash then place on the roasting pan and cook until tender 35 to 45 minutes.
Once tender, remove the squash from the heat and place in a blender. Add the milk then blend together until a smooth puree forms. Salt and pepper to taste. For a more refined presentation you can run the puree through a chinois or strainer.
Take the sausage out of the sous vide bag and pat dry. Briefly sear them until just browned.
Place a large spoonful of the acorn squash puree on a plate. Top the puree with a sausage link or two. Drizzle some maple syrup around the sides and sprinkle the whole dish with the oregano and thyme.
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 AmazingFoodMadeEasy.com website.
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