Easy Sous Vide Sausages: A Perfectly Cooked Meal Every Time

Easy Sous Vide Sausages: A Perfectly Cooked Meal Every Time

Discover the secret to making incredibly juicy, flavorful sous vide sausages! This technique ensures perfectly cooked sausages every time, with a level of moisture and tenderness that’s hard to achieve through traditional cooking methods.

Sausages are known for their convenience and built-in flavor, but sous vide cooking takes them to a whole new level. By precisely controlling the temperature, we can create sausages that are bursting with juiciness and packed with an intense, savory flavor that will make your taste buds dance.

The beauty of sous vide cooking lies in its ability to maintain the ideal temperature throughout the cooking process. This means you can achieve that perfect doneness without the risk of overcooking or drying out your sausages. Whether you prefer a softer texture or a firmer bite, this method allows you to customize your sausages to your exact preferences.

The Magic of Sous Vide Sausages

Sous vide cooking extends the window of perfection for your sausages from mere minutes to hours. This means you can prepare your sausages well in advance and have them hot and ready to serve whenever you’re ready to eat. No more stressing about timing or worrying about overcooking!

Through extensive testing, we’ve identified the ideal temperature range for sous vide sausages. The sweet spot lies between 140°F and 160°F (60°C to 71°C), depending on your desired texture. We recommend cooking your sausages for 45 minutes to 4 hours for the best results.

Temperature and Timing Chart for Sous Vide Sausages

Description Temperature Timing
Extra juicy with a wonderfully tender texture 140°F (60°C) 45 minutes to 4 hours
Perfectly firm and juicy with a smooth, consistent texture 150°F (66°C) 45 minutes to 4 hours
Traditional texture – springy, juicy, and firm with a slight variation between fat and lean areas 160°F (71°C) 45 minutes to 4 hours

Pro Tips for Sous Vide Sausage Success

When bagging your sausages for sous vide cooking, be careful not to compress them. Use the water displacement method or manually seal your vacuum bags before they start compressing the sausages. This will help maintain their natural shape.

Contrary to popular belief, adding beer to the bag doesn’t enhance the sausage flavor. In fact, it can draw out flavors from the sausage. If you want to infuse a hint of beer flavor, add a small amount of heavily salted beer to the bag. This balances the osmotic pressure and keeps the sausage’s flavors intact.

Perfecting the Finish: Browning Your Sous Vide Sausages

To achieve that irresistible golden-brown exterior, finish your sous vide sausages on the grill or in a skillet. Make sure to pat them dry thoroughly before browning to get that perfect crust. Whether you prefer the smoky char of the grill or the even browning of a skillet, this final step will take your sausages from great to extraordinary.

Sous Vide Sausages Recipe


  • 3 pounds (1.35kg) natural-casing raw sausage links, such as bratwurst or Italian
  • 6 ounces (170ml) beer (optional)
  • Kosher salt (optional)
  • 1 tablespoon (15ml) butter or oil (if finishing on stovetop)
  • Buns and condiments, for serving


  1. Set your sous vide precision cooker to your desired temperature (between 140°F and 160°F / 60°C and 71°C). Place sausages in a single layer inside vacuum-sealer bags or zipper-lock bags. If using, add a few tablespoons of beer to each bag, along with 2 teaspoons of salt.
  2. Seal the bags, being careful not to compress the sausages. If using a vacuum sealer, stop and seal the bags as soon as the air is removed. For the water displacement method, seal your zipper-lock bag almost completely, then slowly lower it into a pot of water, sealing it just before the top submerges.
  3. Cook the sausages in the water bath for at least 45 minutes and up to 4 hours. Once done, remove sausages from the bags and discard any cooking liquid. Pat the sausages dry with paper towels.
  4. For stovetop finishing: Heat 1 tablespoon of oil or butter in a skillet over medium heat. Once shimmering, add the sausages and cook, turning occasionally, until they’re beautifully browned on all sides (about 3 minutes). Serve immediately.
  5. For grill finishing: Preheat your grill to medium heat. Grill the sausages, turning occasionally, until they’re well-browned on all sides (about 3 minutes). Serve hot off the grill.

Nutritional Information

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 606
% Daily Value*
Total Fat 56g 71%
Saturated Fat 17g 87%
Cholesterol 113mg 38%
Sodium 1595mg 69%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 22g
Vitamin C 0mg 1%
Calcium 25mg 2%
Iron 1mg 6%
Potassium 876mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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