Sous Vide Beef Sausage with Roasted Cauliflower Salad Recipe

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.

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I like sous vide beef sausage cooked at 135°F (57.2°C) for a few hours until it is pasteurized. That keeps it really moist and juicy, and it also lets me sear it for a little longer to crisp up the casing, but I know some people prefer it cooked a little higher, around 140°F (60°C).

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

Note: You can learn more about sausage from my guide to sous vide beef sausage or view all my sous vide sausage articles.

I really enjoy finishing sous vide beef sausage on the grill. It gives it a nice smoky flavor and some good char marks while ensuring the casing is pretty evenly crisped up.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Beef Sausage with Roasted Cauliflower Salad Recipe

  • Published: July 26, 2018
  • By Jason Logsdon
  • Cooks: 135°F (57.2°C) for 2 to 3 hours
  • Serves: 4

Ingredients for Sous Vide Beef Sausage with Roasted Cauliflower Salad

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  • For the Sous Vide Sausage

  • 8 beef sausage links
  • For the Roasted Cauliflower Salad

  • 1 head cauliflower, chopped into florets
  • 1 red bell pepper, chopped
  • 1 teaspoon fresh thyme leaves (5ml)
  • 2 tablespoons olive oil (30ml)
  • 10 cherry tomatoes, halved
  • 2 tablespoons sherry vinegar (30ml)
  • 2 tablespoons chopped fresh basil leaves (30ml)
  • To Assemble

  • Watercress or micro greens

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Cooking Instructions for Sous Vide Beef Sausage with Roasted Cauliflower Salad

For the Sous Vide Sausage

Preheat a water bath to 135°F (57.2°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.

For the Roasted Cauliflower Salad

Preheat an oven to 400°F (200°C).

Toss the cauliflower and red pepper with the thyme leaves and olive oil then salt and pepper them. In a single layer, place them on a sheet pan with raised edges. Roast the cauliflower mixture until tender, 20 to 30 minutes, stirring occasionally. Remove from the heat and toss with the cherry tomatoes, vinegar, and basil. Salt and pepper to taste.

To Assemble

Take the sous vide bag out of the water and remove the cooked sausage from the bag. Dry 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.

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Place the cauliflower salad on a plate and add the sausages. Top with the watercress then serve.

Want Great Sous Vide Recipes?

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All tags for this article: Salad, Sausage, Sous Vide, Sous Vide Beef , Sous Vide Beef Sausage, Sous Vide Sausage , Vegetable

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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