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Sausage with onions and peppers is a classic dish that sous vide makes dead simple. You are ensured the sausage will turn out moist and perfectly cooked. The peppers and onions are sautéed to tenderize them and then served with the sausage. For a fun lunch time meal you can also consume this entree on a hoagie roll with melted provolone cheese on top.
For more information, I have a guide on how to sous vide pork sausage
When I want a special piece of meat there are a few good butchers in my area, but I've also been enjoying the super flavorful pork from Snake River Farms. I also enjoy trying the different ranchers that Crowd Cow has available.
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Preheat a water bath to 140°F (60°C).
Place the sausage links in the sous vide bags. Seal the bags 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.
Heat some canola oil in a pan over medium heat. Add the onions and salt and pepper them. Cook until they begin to soften, about 10 to 15 minutes. Add the garlic and cook for 2 minutes. Add the peppers and cook for 5 minutes. Add the chicken stock, mix well, and cook until it thickens, about 3 to 4 minutes. Salt and pepper to taste then remove from the heat.
Remove the sausage from their bags and pat them dry. Quickly sear them 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 to sop up the juices.
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!