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. Leave the sausage in the original packaging.
  2. Seal the package in a vacuum bag.
  3. Sous vide for 24 hours at 147 degrees.
  4. Remove the cooked sausage from the packaging and drain off the liquid. You should have about 13 ounces left from a 1 lb. chub.
  5. Slice the chub into 12 or 13 slices or chop it into smaller pieces.
  6. Freeze or Refrigerate and use within 4 days.

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