Sous Vide Honey-Soy Chicken Sausage Recipe

For the Chicken Sausage

In a food processor grind chicken breasts and all other ingredients. The mixture should be fine and easily binds. 

Measure out 4 oz portions and shape into sausages. Roll between plastic wrap tightening each end to mimic a "casing". Makes approximately 6 sausages. Freeze for 1 hour.

In a deep water bath set the sous vide to a temperature of 151°F (66°C).

Take sausages out of the freezer (should be firm and holding shape). Discard the plastic wrap. Place into a food grade vacuum sealing bag. Vacuum and seal. Set into water bath for 1 hour.

After 1 hour, place bag into container of ice water and cool. Once cooled they can be stored for future use.

For immediate use, they can be browned in a pan with a little oil and served with choice of accompaniments.