Sous Vide Sausage Recipe with Onions and Peppers

For the Sausage

Preheat a water bath to 140°F (60°C).

Place the sausage links in the sous vide bags. Seal the bags 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 Onion and Peppers

Heat some canola oil in a pan over medium heat. Add the onions and salt and pepper them. Cook until they begin to soften, about 10 to 15 minutes. Add the garlic and cook for 2 minutes. Add the peppers and cook for 5 minutes. Add the chicken stock, mix well, and cook until it thickens, about 3 to 4 minutes. Salt and pepper to taste then remove from the heat.

To Assemble

Remove the sausage from their bags and pat them dry. Quickly sear them 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 to sop up the juices.