Sous Vide Italian Sausage Recipe with Onions and Peppers

For the Sous Vide Sausage

At least 3 to 4 hours before serving

Preheat the water bath to 140°F (60°C).

Place the sausage links in the sous vide pouches. Seal the pouches then place in the water bath and cook for 2 to 3 hours.

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 Vegetables

At least 15 minutes before sausage done

Peel the onions and then cut into slices about ½ inch to ¾ inch thick, trying to keep the slices together. You can also thread the onion slices onto a shish-kabob skewer.

Cut the sides off of the peppers, leaving them whole. Salt and pepper the onions and peppers and then drizzle with the canola oil.

Heat a grill to high heat. Add the onions and peppers and cook until they just begin to brown and are cooked through. Remove them from the heat. Once they have cooled enough to handle slice the peppers into ½ inch strips.

For Finishing the Sous Vide Italian Sausage with Onions and Peppers

Remove the sausage from their pouches and pat them dry. Quickly sear them on two sides on the grill over high heat, about 1 or 2 minutes per side.

Plate the dish by spooning the peppers and onions onto a plate and topping with 2 sausage links per person. Serve with some warm bread or a baguette.