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.


  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.

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