Sous Vide Sausages

I sous vided some hot Italian sausages last night, three of them in a bag with a bit of balsamic vinegar.  About an hour and a half at 140f.

Tonight I grilled them very quickly over an ash wood fire (less than a minute on four rotations, just enough to char them a bit).  I didn’t worry about getting them warm; I just let them rise toward room temperature from the refrigerator and let the quick heat of the grill finish warming them.

About as good as one could hope for.  I might try 150 for comparison.  I don’t think I’d cook them any longer than an hour and a half though.  I’d guess the minimum is 45 minutes.  I’m guessing I would not go less than an hour.


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