Sous vide is a fantastic method for cooking pork sausages, allowing for precise temperature control that ensures a juicy and flavorful end result. Here’s how to prepare sous vide pork sausages:

Ingredients:

· Pork sausages (fresh, uncooked)

· Optional: Seasonings (garlic powder, onion powder, black pepper, etc.)

· Optional: Fresh herbs (thyme, rosemary, etc.)

Equipment:

· Sous vide precision cooker

· Large pot or sous vide container

· Vacuum sealer or resealable freezer bags

· Skillet or grill for finishing

Instructions:

Step 1: Prepare the Sous Vide

1. Fill a pot or sous vide container with water and attach your sous vide precision cooker.

2. Set the temperature: For pork sausages, a good temperature is between 140°F (60°C) and 160°F (71°C). Cooking at 140°F will yield very tender sausages, while 160°F will give a firmer texture.

Step 2: Prepare the Sausages

1. Season the sausages if desired. You can sprinkle them with additional seasonings or herbs for enhanced flavor.

2. Vacuum seal the sausages: Place the sausages in a vacuum-sealable bag in a single layer. If you don’t have a vacuum sealer, you can use a resealable freezer bag. If using a freezer bag, use the water displacement method to remove air: seal the bag almost completely, submerge it in water, and then seal it the rest of the way.

Step 3: Sous Vide Cooking

1. Place the bagged sausages in the preheated water bath.

2. Cook for 1.5 to 2 hours: This allows enough time for the sausages to fully cook while remaining juicy.

Step 4: Finish the Sausages

1. Remove the sausages from the sous vide bath and bag. Pat them dry with paper towels to help them brown better.

2. Sear the sausages: Heat a skillet over medium-high heat or preheat your grill. Add a little oil to the skillet or grease the grill grates.

3. Sear the sausages for about 2-3 minutes on each side until they are nicely browned and crispy.

Serving Suggestions:

· Serve the sausages with a side of sautéed vegetables, mashed potatoes, or in a bun with your favorite toppings.

· Pair with mustard, sauerkraut, or a tangy sauce for added flavor.

Storage:

· If you have leftover sausages, they can be refrigerated for up to 3 days or frozen for longer storage. Reheat in the sous vide or skillet before serving.

Enjoy your perfectly cooked sous vide pork sausages!