Sous Vide Sausage and Peppers Recipe

Growing up my family didn't eat many sausage dishes. Since I've been with my wife that has changed and sausage is a big part of our meals. Sausage and peppers are staple around our house, especially in summer when the peppers are fresh from the garden.

The biggest issue when cooking sausage and peppers is cooking the sausage through without splitting the casing, over cooking the inside, or burning the outside. Through lots of practice I can usually cook the sausages pretty good but I still have to pay close attention, especially at the end of the cooking time.

Using sous vide sausages has removed this difficulty and the sausages always come out moist and perfectly cooked!

I still grill the sausages and get the great flavor and browning but I pre-cook them in the sous vide bath. That means I just have to brown the outsides and they're good to go. I can now pay attention to other things going on around me instead of focusing only on the sausages.

Having the sous vide sausages already cooked also makes it easier for me to get the peppers and onions cooked through and still hot when it's time to serve.

Sous Vide Sausage Is Super Easy

Making sous vide sausage is about as easy as sous vide can get. You simply seal the sausages in sous vide pouches and cook them for 1 to 2 hours at 131°F for beef sausage or 140°F for pork sausage.

Take the sausages out of the sous vide pouches and pat them dry. They look like they're still raw at this point but in fact they are cooked all the way through. They are now ready to throw on the grill when you're getting close to eating. The sous vide sausages are fine sitting for 15 to 30 minutes before going on the grill.

Once on the grill the sous vide sausages only take about 1 minute per side to brown them. They're then ready to serve!

For sides you can serve pretty much anything that goes well with sausage. With our sous vide sausage I did grilled sweet peppers, poblano peppers, and onions fresh from the garden and some wild rice.

You can also use the grilled sous vide sausages in hot dog rolls for a great sausage roll.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Sausage and Peppers you can check out the following.

This recipe is from our book, Beginning Sous Vide which you can get at

Sous Vide Sausage and Peppers

  • Published: September 1, 2011
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 1.5 or up to 3.5 Hours
  • Cooks: 131°F (55°C) for 1 to 3 Hours
  • Serves: 4

Ingredients for Sous Vide Sausage and Peppers

  • For the Sous Vide Beef Sausage

  • 8 beef sausages
  • 1 onion, sliced into 1/2 inch slices
  • 1 red pepper, cut into sides
  • 1 orange pepper, cut into sides
  • 1 poblano pepper, cut into sides
  • Salt and pepper

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Cooking Instructions for Sous Vide Sausage and Peppers

For the Sous Vide Beef Sausage

At least 1.5 to 3.5 hours before serving

Preheat the water bath to 131°F (55°C).

Place the sausage links in the sous vide pouches. Seal the pouches then place in the water bath and cook for 1 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 Finishing the Sous Vide Sausage and Peppers

About 5 minutes before the sausage is done place the onions and peppers on the grill. Flip them as the skin begins to char. They are done when they are tender and begin to soften.

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

Remove the peppers and sous vide sausages from the grill and serve.

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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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.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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