Sous Vide Sausage with Honey-Sriracha Cauliflower Recipe

The other day I went to Fleishers Butchery in Brooklyn to pick up some meat for a taste test. While I was there I couldn't resist buying the amazing-looking sage breakfast sausages they had in the counter.

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Since buying the sausage was a last-minute decision I had to make do with what was in my refrigerator at the time. I had some shredded vegetables I could use for a mustardy coleslaw and a head of cauliflower I had been wanting to try out a sriracha glaze on. I got the idea for the honey-sriracha glaze from Nimbooda, an Indian restaurant near me that has an amazing Gobi Manchurian appetizer I'm addicted to.

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I like my sous vide sausage cooked at 140°F (60°C) for 2 to 3 hours, until pasteurized, though anywhere between 135°F (57.2°C) and 145°F (62.7°C) is pretty common. Sausages are best when finished on the grill but a pan will also work ok. You definitely need to a get a decent sear on them or the casings can be chewy. For this recipe I used sage breakfast sausage, but any pork or chicken sausage would work in well with this dish. For more information, I have a guide on how to sous vide sausage.

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The cook time on the cauliflower will depend a lot on the size of the head. With the type of produce a market normally carries, I've found it is usually done in 30 to 60 minutes. You may also need more glaze if they are large cauliflowers. Go ahead and alter the ratios of the honey and sriracha to make it as sweet or spicy as you like. This also works well with other chile pastes such as harissa, sambal oelek, or even something like Gochujang for a different take.

For the coleslaw, feel free to use a bag of pre-shredded slaw, it can save you some time, especially for an easy weeknight meal! I try to get the sauce to coat the slaw enough to flavor it without turning it into a mayonnaise-y mess, but feel free to use more or less to meet your own preference.

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If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Sausage with Honey-Sriracha Cauliflower Recipe

  • Published: April 06, 2018
  • By Jason Logsdon
  • Prep Time: 10 minutes
  • Cooks: 140°F (60°C) for 2 to 3 hours
  • Serves: 4
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Ingredients for Sous Vide Sausage with Honey-Sriracha Cauliflower

  • For the Sausage

  • 8 sage breakfast sausage links
  • For the Honey-Sriracha Cauliflower

  • 1/4 cup honey
  • 3 tablespoons sriracha
  • 2 heads of cauliflower
  • For the Coleslaw

  • 1 1/2 cups shredded cabbage
  • 1 cup shredded carrot
  • 3 tablespoons mayonnaise
  • 2 tablespoons mustard, preferable whole grain
  • 2 tablespoons olive oil
  • To Assemble

  • Fresh basil leaves, preferably Thai

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Cooking Instructions for Sous Vide Sausage with Honey-Sriracha Cauliflower

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 Sausage

Preheat a water bath to 140°F (60°C).

Place the sausage links in the sous vide bags in a single layer then seal. Place the sous vide bags in the water bath and cook for 2 to 3 hours, until pasteurized.

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For the Honey-Sriracha Cauliflower

Preheat the oven to 400°F (200°C).

Lay aluminum foil on the bottom of a sheet pan with raised edges.

Mix the honey and sriracha together in a small bowl then season with salt and pepper.

Cut off the greens from the cauliflower and discard. Cut the cauliflower in half. Lightly brush some olive oil on the bottom of the cauliflower and place it on the sheet pan. Brush the visible sides with some of the honey-sriracha glaze. Place in the oven and cook for 30 to 60 minutes, until tender, brushing more honey-sriracha glaze on every 10 to 15 minutes.

Once tender, remove from the heat.

For the Coleslaw

Add all the ingredients to a bowl and mix until thoroughly combined. Season with salt and pepper.

To Assemble

Remove the cooked sausage from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Quickly sear them for 30 to 60 seconds per side, until just browned, then remove from the heat.

Serve up the dish by spooning some coleslaw onto a plate then placing the sausages and cauliflower on top. Sprinkle with the basil leaves then serve.

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Nutritional Information for Sous Vide Sausage with Honey-Sriracha Cauliflower

  • Calories: 418
  • Fat: 29g
  • Protein: 12g
  • Carbohydrate: 32g
  • Fiber: 5g
  • Sugar: 24g
  • Cholesterol: 39mg

Want Great Sous Vide Recipes?

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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!

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All tags for this article: Sausage, Sous Vide, Sous Vide Pork , Sous Vide Pork Sausage, Sous Vide Recipes, Sous Vide Sausage

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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