Sous Vide Sausage with Roasted Peppers and Cucumber Salad Recipe

Sausages are one of my favorite things to sous vide because they end up so much juicier than when I cook them traditionally. I like to finish them off with a quick sear on the grill, and while I'm there I'll often grill up some vegetables. For this recipe, I use mixed bell peppers that I put a hard sear on. I combine the sausage and the peppers with a simple cucumber salad for a flavorful, tasty meal!

Sous vide sausage peppers 16

I prefer my sous vide sausages cooked at 140°F (60°C) but you can go higher or lower as you prefer. I cook them long enough to pasteurize them so I know they are safe.

When I want a special piece of meat there are a few good butchers in my area, but I've also been enjoying the super flavorful pork from Snake River Farms. I also enjoy trying the different ranchers that Crowd Cow has available.

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

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 Sausage with Roasted Peppers and Cucumber Salad Recipe

  • Published: March 04, 2019
  • By Jason Logsdon
  • Cooks: 140°F (60°C) for 2 to 3 hours
  • Serves: 4

Ingredients for Sous Vide Sausage with Roasted Peppers and Cucumber Salad

  • For the Sausage

  • 8 Italian sausage links (I personally love Snake River Farms and Crowd Cow)
  • For the Roasted Peppers

  • 3 bell peppers, I prefer red, orange, and yellow
  • For the Cucumber Salad

  • 2 cucumbers, diced
  • 2 carrots, peeled and diced
  • 1/2 jalapeno, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 3 tablespoons coarsely chopped fresh basil leaves
  • To Assemble

  • Fresh basil leaves

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Cooking Instructions for Sous Vide Sausage with Roasted Peppers and Cucumber Salad

For the Sausage

Preheat a water bath to 140°F (60°C).

Sous vide sausage peppers 2

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 Peppers

Cut the sides off the peppers. In a hot pan or on a hot grill, sear the peppers until they just start to blacken, then flip and cook until they become tender.

Sous vide sausage peppers 10

For the Cucumber Salad

Add all the ingredients to a bowl and mix until thoroughly combined. Season with salt and pepper.

To Assemble

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

Place the roasted peppers on a plate and top with the sausages. Add the cucumber salad to the side. Sprinkle with the basil leaves then serve.

Sous vide sausage peppers 18

Nutritional Information for Sous Vide Sausage with Roasted Peppers and Cucumber Salad

  • Calories: 259
  • Fat: 20g
  • Protein: 10g
  • Carbohydrate: 12g
  • Fiber: 4g
  • Sugar: 7g
  • Cholesterol: 35mg

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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All tags for this article: Salad, Sous Vide, Sous Vide Pork Sausage, Sous Vide Salad , Sous Vide Sausage

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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