Sous Vide Sausages: Consistently Juicy, Perfectly Cooked

Sausages are often tricky to get right — they can split, dry out, or cook unevenly. With sous vide, you get total control: gently cooked sausages with moist, tender interiors and an even texture from edge to edge. Finish them off in a hot pan or on the grill, and you’ve got that golden-brown snap without the guesswork.

Ingredients (Serves 2–4)

• 1.3 kg raw sausages (such as bratwurst or Italian, in natural casing)
• 180 ml beer (optional, for added flavor)
• 2 tsp kosher salt (optional)
• 1 tbsp butter or neutral oil (for finishing)
• Buns and condiments for serving

Equipment

Sous vide stick
Vacuum sealer
Vacuum bags
Sousvide waterbowls

Preparation Method

1. Preheat Your Water Bath
Set your sous vide cooker to one of the following temperatures based on your desired texture:
60°C (140°F) – Extremely juicy, very soft texture
66°C (150°F) – Firm but tender, smooth consistency
71°C (160°F) – Classic springy bite, slightly firmer, closer to grilled sausage feel
Allow the water to fully come to temperature before adding the sausages.

2. Bag the Sausages
Place the sausages in a single layer in a vacuum-seal or zip-top bag. For extra flavor, you can add a few tablespoons of beer and a pinch of salt to the bag.
Use a vacuum sealer, but stop the machine once most of the air is removed — don’t compress the sausages. If using a zip-top bag, lower it into the water bath slowly to push the air out, then seal it just before it’s fully submerged (water displacement method).

3. Sous Vide Cooking
Submerge the sealed sausages in the water bath and cook for 45 minutes up to 4 hours. Cooking longer than 4 hours may affect the texture, making the sausages overly soft or mealy.

4. Dry Before Searing
Once the cooking time is up, take the sausages out of the bag and discard any liquid. Pat the sausages completely dry with paper towels — this helps them brown nicely without steaming.

Finish & Serve

• In a Pan: Heat a tablespoon of oil or butter in a skillet over medium heat. Add the sausages and sear for about 3 minutes, turning occasionally until all sides are browned and crisp.
• On the Grill: Preheat the grill to medium. Grill the sausages for 2–3 minutes per side until lightly charred and golden brown.

Serve straight away on toasted buns with mustard, sauerkraut, or your favorite toppings.