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What Would You Like to Sous Vide?
How to Sous Vide Beef Sausage
Sous vide beef sausage always turns out tender, moist, and cooked perfectly. The sausage is first sous vided long enough to pasteurize it, typically 2 to 3 hours at 131°F to 140°F (55.0°C to 60°C), depending on your preference. If they have a casing they need to be seared at the end or the casing will be really chewy.
Sous vide beef sausage always turns out tender, moist, and cooked perfectly.
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 131°F to 140°F (55.0°C to 60°C), depending on what your preference is. I usually cook mine at 131°F (60°C) to keep it super moist. It also gives me a little longer to sear the outside to ensure the casing is no longer chewy.
Once it is sous vided, it is then seared enough to crisp up the casing. Most sausages really need a sear, otherwise the casing will stay chewy and unappetizing.
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What is the Best Sous Vide Sausage Temperatures and Times?
Sous vide beef sausage always turns out moist and cooked perfectly. It is sous vided long enough to pasteurize it, typically 2 to 3 hours at 140°F (60°C). They always need to be seared or the casing will be chewy.
According to local wisdom, a last-minute cassoulet is "catastrophic." Cassoulet should be cooked, then cooled, preferably overnight, then cooked and cooled again -- at least three times. Multiple slow simmering's allow the beans to absorb the rich flavors of the sausage and duck confit until they become velvety and plush while still maintaining their shape and integrity. This recipe is ideally made over the course of three to four days, so you'll need to plan ahead.
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!
There are many types of beef sausage, and while I do love pork and Italian sausage, sometimes I want a change. Beef sausage has a different texture and flavor that I really love, especially when paired with something lighter like this roasted cauliflower salad. I think sous vide beef sausage is the perfect summer meal, particularly when finished on the grill.
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.
I really like rich Italian sausage paired with a sweet and spicy maple-acorn squash puree. This recipe adds some heat with some chipotle powder and lightens the puree by incorporating some milk. Fun meal for a casual dinner with friends!
Beer braised brats are a great summertime BBQ dish. I really like it served with a strongly flavored Guinness mustard on a toasted bun with grilled peppers and onions. Since the grill is already hot from the veggies, finish the brats with a quick sear to caramelize the outside and enjoy!
Using sous vide to cook the sausage in this classic dish of sausage and peppers ensures a moist, perfectly cooked sausage. You can also eat this dish on a hoagie roll with melted provolone cheese on top. It's a quick and easy sous vide recipe
Growing up my family didn't eat many sausage dishes. Since I've been with my wife that has changed and sausage is a big part of our meals. Sausage and peppers are staple around our house, especially in summer when the peppers are fresh from the garden. Here's my sous vide recipe for sausage and peppers finished off on the grill.
Sous Vide Sausage Comments
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