Breakfast Sausage Patties – Sous Vide

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.

INSTRUCTIONS:

  1. There is no need to thaw the meat prior to cooking.
  2. Leave the sausage in the original packaging.
    • Slice the package on one side both vertically an horizontally. This will make it easier to open.
  3. Seal the package in a vacuum bag.
  4. Sous vide for 24 hours at 147 degrees.
    • Pork fat begins to render at about 130 – 140 degrees.
    • If you don’t need to tenderize the meat, you can actually stop the cooking after about 2 hours.
  5. Remove the cooked sausage from the packaging and drain off the liquid. You should have about 13 ounces left from a 1 lb. chub.
  6. Slice the chub into 12 or 13 slices or chop it into smaller pieces.
  7. Freeze or Refrigerate and use within 4 days.


Comments

2 responses to “Breakfast Sausage Patties – Sous Vide”

  1. Why not 148 degrees?

    1. 140 or about gives meat firmness and is well cooked but still juicy. 148 is probably the authors preference. I’d just do it at 140-142. Cooking over 137 degrees F kills the bacteria and makes the meat safe to eat. If you want to see how sous viding at different temperatures affects the food read this website https://www.seriouseats.com/sous-vide-recipes-5117306. I learned a lot from kenji lopez

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