Most of the Sous Vide recipes are for cooking steaks. But did you know that you could also cook Italian sausages as well?
The resulting sausages are uniquely juicy and full of flavors, unlike the traditionally cooked sausages. It’s especially delicious when added to pasta and vegetables with the special sauce that we are going to prepare in this recipe!
All you need to do is just set the Sous Vide machine to a certain temperature and leave it to cook slowly but efficiently.
Tips to consider when making the recipe
- In the case of cooking frozen sausages, add 30 more minutes to the cooking time.
- This dish can be equally delicious when red pepper flakes are added for more heat and spice!
- The optimum time for cooking the Sous Vide sausages is 45 minutes. However, you can leave it for up to 3-4 hours according to the doneness preferred. Notice that the thickness of the sausages affects the cooking time. Thick sausages can take 1 hour instead of 45 minutes, while thinner ones can take less time.
- Don’t Pierce the sausage skin to avoid the leakage of the sausage juices.
- Before sealing the zip-lock bag with the sausages, make sure they are aligned into a single layer to cook evenly and properly.
- You are free to adjust the temperature to different degrees than 160 °F/71°C for a different doneness.
Here’s a guide for you
|Sous Vide Temperature||Texture|
|140°F (60°C)||Extra juicy and tender.|
|150°F (66°C)||Juicy and smooth, yet a bit firm.|
|160°F (71°C)||Firm, but still juicy. Resembles traditional texture|
The ‘Secret ingredient’ in this recipe is …..Beer! Believe it or not, beer contributes greatly to the heavenly taste of this recipe. But don’t forget to add salt with the beer to stop the beer from withdrawing all the salt from the sausages.
Sous Vide Italian Sausage
For the sausages
- 1 lb of Italian sausages
- 1 teaspoon of salt (to be added to the beer)
- ½ cup of beer
For the pasta and vegetables
- 1 lb or 450 gm penna pasta
- 1 tablespoon of olive oil
- 1 diced red onion
- 1 teaspoon of Italian seasoning
- 1 cup of crushed tomato
- 3 mashed garlic cloves
- ½ cup or 125 ml of chicken broth
- Salt and Pepper to taste
- Chopped parsley and grated parmesan cheese to garnish
- To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 160°F (71°C).
- In a zip-lock bag, put the sausages with the beer and salt.
- For the ‘Water displacement’ technique, you will need to close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
- Dip the bag completely into the sous vide container. Leave the sausages to cook for 45 minutes (You have up to 3-4 hours)
- Meanwhile, you should start cooking the Penna pasta according to the instructions on the bag, till al dente. Set aside after straining.
- When the sausages are done, remove them from the zip-lock bag and start drying each one well with paper towels.
- Slice each one into 1/2 –inch pieces. (make sure to constantly dry each slice with paper towels)
- Add the sliced pieces into a hot skillet containing ½ tablespoon of olive oil on a medium flame. Sear the sausage slices for 2-3 minutes. ( you can grill the sausages before cutting and searing them)
- Add the rest of the oil into the skillet after the slices are browned enough and removed. Proceed by adding the onions and the Italian seasoning. Leave them for a few minutes on the medium flame, then add the garlic, crushed tomatoes, and sauté for a few more minutes.
- Add the chicken broth and leave them on the flame to thicken and form the delicious sauce I mentioned before!
- Dump back the sausage slices and the cooked pasta. Mix well all the content of the skillet with the sauce. Sprinkle salt and pepper to taste.
- Dish up the Pasta with Italian sauce. Don’t forget to garnish it with the chopped parsley and parmesan cheese. Enjoy!