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If you want to make sure your sausages turn out tender and juicy EVERY SINGLE TIME, you need to make this sous vide sausage recipe.
These sausages are hands down some of the best sausages I have ever made in my life. Ever.
The first time I thought about sous viding sausage, I thought it might be a waste of time. But I had to try because that's just what I do.
I was soooooo wrong. We just fell in love with how these turned out and I'm not sure we'll cook sausage any other way ever again.
It might take a little longer to cook than traditional "throw it on the grill" methods, but I assure you the extra time is worth it. And your BBQ guests will think you're some sort of sausage god (yes....I said sausage god).
Jump to:
What is Sous Vide?
Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.
Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.
To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."
What is the Water Displacement Method?
The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).
Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.
Tools Used
You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!
If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.
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Why This Recipe Works
- You almost can't overcook it using this method. Now...if you leave it in the water bath for 3 days, it might come out a little mushy - but it won't be dry!!
- It is sooooo juicy while not being too soft - the texture is so amazing.
- Not only can you just cook it, brown it and eat it on a bun, but you can use it in anything from pasta to rice or breakfast bakes....anything.
- It's ultra easy to make, with a majority of the cooking time being hands off - and perfect to make ahead of time for that BBQ so all you have to do is brown it.
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
It's important to note that you want to use RAW sausages here (or bratwursts). Not the smoked kielbasa or pre-cooked sausages you find by the lunch meat.
I typically buy mine from the butcher case, but stores sometimes package it and sell it in the pork section of the meat department.
The best part, you can use any flavor sausage. I like to purchase from our local Sprouts store, and they have different flavors all the time.
As far as other ingredients, you really only need what you want to serve with your sausages. This recipe is just for classic grilled sausages, so I call for buns sauerkraut, mustard and onions.
But use whatever you like.
Step By Step Instructions
Heat a sous vide water bath to 145F degrees. I find 145F to be the best temperature, but use the chart below to your preference.
| Temperature | Time | Doneness |
| 140F Degrees | 1-4 hours | Very soft and juicy, slightly pink (pink is ok) |
| 150F Degrees | 1-4 hours | Slightly firmer, but still very juicy, tiny bit of pink |
| 160F Degrees | 1-4 hours | Most like traditional, firmer, no pink, but still juicy |
Place the sausages in a vacuum seal bag and seal, leaving a little space between each sausage.
Cook for 1-4 hours. My sweet spot is about 3 hours, but adjust it depending on your softness preference.
Remove from water bath and bag and place on a plate. Pat dry.
**if not serving right away, place in an ice bath for 10 minutes then store in the fridge for up to a week or freezer for up to 3 months.
Heat a grill over medium high heat. You can also use a cast iron skillet.
Place the sausages on the grill to brown the outside (about 1-2 minutes a side). Remove and serve on buns with accoutrements.
How to Pasteurize Pork Sausage
All you need to pasteurize this sausage is to cook it at 140F degrees for 2-3 hours. Then boom. Pasteurized.
Expert Tips
- While it may be natural to think you want to add beer to the bag while cooking, liquid can actually leech the flavor out of the sausages. If you want sausage flavored beer, this is great, but other wise you end up with less flavorful sausages. You can try to counteract it by adding ½ to 1 teaspoon of salt in the bag also, but I honestly think it's not worth it. Keep it simple.
- The longer you cook it, the softer it will get. I like 3 hours, but cook it less for a firmer sausage, and longer for a softer one.
- Use any flavor of sausage, as long as it is raw. You don't want to use pre-cooked sausages here as you won't get the same results.
- You can also brown the sausages in a cast iron skillet - or serve them straight from the bag (they ugly though).
- Note it is ok for sausages to be pink. Because cooking sous vide actually pasteurizes the sausage (as long as it is cooked at 140F for 2-3 hours), there is no food safety concern.
- Using good quality sausage will give you good quality results.
- You can sous vide sausage straight from frozen. Just add 30 minutes to the cook time.
- If you're not serving it right away, place in an ice bath for 10 minutes then store in the fridge (right in the bag) for up to a week or freezer for up to 3 months.
Serving Options
What's cool about this recipe is sausage is so versatile. We keep it simple for this recipe, but try some of these fun options for serving:
- Just sauerkraut, mustard and onions on a bun. Simple. Delicious.
- Great paired together with these air fryer pierogies or even this Instant Pot cabbage.
- Make classic sausage and peppers.
- Use it in your Thanksgiving stuffing (try this traditional stuffing or this Mexican cornbread stuffing).
- Breakfast burritos guys...chop it up and mix it with scrambled eggs and potatoes and to it with this yummy green salsa. It's also great in omelets and scrambled eggs.
- You can chop it and use it in these sous vide egg bites in place of the bacon (so yum, I'm definitely going to do this!).
- Use it on any homemade pizza or flatbread.
- I LOVE it served over linguine with this chunky homemade marinara sauce.
- So, so good in this creamy tortellini soup (or any soup you like!).
Frequently Asked Questions
Sous vide sausage takes anywhere from 1-4 hours to cook, depending on your preference. Cooking it longer will result in a softer texture.
Sous vide sausage can be cooked at anywhere from 140F degrees (softer, ultra juicy sausage with a touch of pink) to 160F degrees (more traditional, firmer texture). I personally opt to cook it at 145F degrees - I think that temperature provides the best results.
You can definitely sous vide sausages at 140F degrees. It comes out juicy and tender with just a touch of pink in the middle (pink is ok when you use sous vide to cook sausage).
Yes! Sous vide sausage comes out so tender and juicy, the extra time it takes to cook is totally worth it. Plus it can be cooked in advance which is perfect for BBQs and meal planning.
Storage and Reheating Tips
Sous vide sausages can be made in advance and stored in the fridge for up to a week, or the freezer for 3-6 months.
To reheat, throw them back in a 140F degree water bath for about 15-20 minutes to heat them, then sear per the recipe.
Store leftovers in the fridge for 5-7 days. Reheat in the microwave at 50% strength (to avoid overcooking) or cut it up to use it in other dishes (cut it and serve with these cheesy grits, in this Cajun pasta or as a side to these sous vide scrambled eggs.)
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Sous Vide Sausage
Ingredients
- 1-2 pounds raw sausages 4-6 sausages
- Buns for serving
- Sauerkraut for serving
- Mustard for serving
- Onions for serving
Instructions
- Heat a sous vide water bath to 145F degrees. (see post above for additional cooking temperature options)
- Place the sausages in a vacuum seal bag and seal, leaving a little space between each sausage.
- Cook for 1-4 hours.
- Remove from water bath and bag and place on a plate. Pat dry.
- **if not serving right away, place in an ice bath for 10 minutes then store in the fridge for up to a week or freezer for up to 3 months.
Expert Tips:
- While it may be natural to think you want to add beer to the bag while cooking, liquid can actually leech the flavor out of the sausages. If you want sausage flavored beer, this is great, but other wise you end up with less flavorful sausages. You can try to counteract it by adding ½ to 1 teaspoon of salt in the bag also, but I honestly think it's not worth it. Keep it simple.
- The longer you cook it, the softer it will get. I like 3 hours, but cook it less for a firmer sausage, and longer for a softer one.
- Use any flavor of sausage, as long as it is raw. You don't want to use pre-cooked sausages here as you won't get the same results.
- You can also brown the sausages in a cast iron skillet - or serve them straight from the bag (they ugly though).
- Note it is ok for sausages to be pink. Because cooking sous vide actually pasteurizes the sausage (as long as it is cooked at 140F for 2-3 hours), there is no food safety concern.
- Using good quality sausage will give you good quality results.
- You can sous vide sausage straight from frozen. Just add 30 minutes to the cook time.
- If you're not serving it right away, place in an ice bath for 10 minutes then store in the fridge (right in the bag) for up to a week or freezer for up to 3 months.
Nutrition
janet says
Turned out so good! I loved that the outside was still snappy, but it was so moist and juicy still on the inside. So good!!
Danielle says
So glad to hear it!