SOUS VIDE SAUSAGES RECIPES

Just like with chicken and steak, a sausage cooked sous vide can be held for a long time, but not indefinitely. As you begin to hold the meat for longer than around 4 hours or so, it’ll start to take on a mushy, mealy texture. I recommend cooking sausages between 45 minutes and 4 hours. Here's what you'll get at different temperatures when cooking sausage sous vide:At 140°F (60°C): sausage that is extra juicy compared to traditional cooking, but with a softness that some might find bordering on too soft.At 150°F (66°C): sausage is fully firm and extra juicy with a very smooth texture throughout.At 160°F (71°C): sausage has a nearly traditional texture—springy and juicy, quite firm, but starting to show a difference in texture between fat and lean areas with the latter starting to turn a little loose and crumbly.

Provided by J. Kenji López-Alt

Total Time 045 minutes

Prep Time 045 minutes

Yield Ingredients for 2

Number Of Ingredients 5

• Ingredients

Using the sous vide method to make chicken not only makes it extremely juicy, it'll be the most tender chicken you've ever had! Keeping the skin on ensures you won't overcook the chicken when you sear it in the pan. Traditionally you need to cook chicken to 165 F or until no longer pink, however with sous vide cooking, you can achieve the same safety with extended cooking at lower temperatures.

Provided by France C

Categories     Chicken Thighs

Total Time 1 hours 52 minutes

Prep Time 15 minutes

Cook Time 1 hours 35 minutes

Yield 6 servings

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 375.8 calories, CarbohydrateContent 0.4 g, CholesterolContent 128.2 mg, FatContent 24.8 g, FiberContent 0.1 g, ProteinContent 35.6 g, SaturatedFatContent 6.6 g, SodiumContent 302.4 mg, SugarContent 0.1 g