Sausages are one of my favorite things to sous vide because they end up so much juicier than when I cook them traditionally. I like to finish them off with a quick sear on the grill, and while I'm there I'll often grill up some vegetables. For this recipe, I use mixed bell peppers that I put a hard sear on. I combine the sausage and the peppers with a simple cucumber salad for a flavorful, tasty meal!
I prefer my sous vide sausages cooked at 140°F (60°C) but you can go higher or lower as you prefer. I cook them long enough to pasteurize them so I know they are safe.
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 bag in a single layer then seal. Place the bag in the water bath and cook for 2 to 3 hours, until pasteurized.
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.
Cut the sides off the peppers. In a hot pan or on a hot grill, sear the peppers until they just start to blacken, then flip and cook until they become tender.
Add all the ingredients to a bowl and mix until thoroughly combined. Season with salt and pepper.
Take the sous vide bag out of the water and remove the cooked sausage from the bag. Dry them off 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.
Place the roasted peppers on a plate and top with the sausages. Add the cucumber salad to the side. Sprinkle with the basil leaves then serve.
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