I have used sous vide for bacon so I wondered if breakfast sausage would benefit from the same process. I found a Reddit post about sous vide sausage so I had to try it.
This process makes the sausage very tender and removes a lot of the grease. After removing the sausage from the sous vide, I drained off an average of 3 ounces of juice from each 1 lb. package.
It also makes it easy to slice the sausage into patties. I laid them flat, 6 to a package, and froze them for future use.
- Leave the sausage in the original packaging.
- Seal the package in a vacuum bag.
- Sous vide for 24 hours at 147 degrees.
- Remove the cooked sausage from the packaging and drain off the liquid. You should have about 13 ounces left from a 1 lb. chub.
- Slice the chub into 12 or 13 slices or chop it into smaller pieces.
- Freeze or Refrigerate and use within 4 days.