Sous Vide Sausage Recipe with Onions and Peppers
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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Ingredients for Sous Vide Sausage with Onions and Peppers
- 8 Italian sausage links (I personally love Snake River Farms and Crowd Cow)
- Canola oil
- 1 onion, thickly sliced
- 8 garlic cloves, minced
- 1 red pepper, thickly sliced
- 1 orange pepper, thickly sliced
- 1 poblano pepper, thickly sliced
- 1/2 cup chicken stock
- Salt and pepper
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Cooking Instructions for Sous Vide Sausage with Onions and Peppers
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.
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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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