Lovely and delicious sausage prepared sous vide. By using the water bath, the meat can be cooked at a lower temperature than boiling, making it juicier.
Recipe for medister sous vide
Delicious and tasty sausage cooked sous vide.
Using the water bath, the meat can be cooked at a lower temperature than boiling, making it juicier.
For this recipe, we used our homemade sausage, which you can see the recipe for here or in the video below (for those who have WAY too much time :-)).
Servings: people
Medister sous vide
Lovely and delicious sausage prepared sous vide. By using the water bath, the meat can be cooked at a lower temperature than boiling, making it juicier.
Ingredients
- 500 g Medister Sausage
- Ghee for frying. Can be replaced with a mixture of oil and butter
Instructions
- Start by vacuum-sealing the sausage.
- If your vacuum sealer has the option for different pressure levels, choose the lowest. The goal is to avoid creating too hard of a vacuum, as they will be slightly flattened. This doesn't affect the taste, but it does detract a bit from the eating experience if they are not as round as usual.
- If your vacuum sealer is too strong, you can alternatively add a bit of liquid to the bag, such as a beer, to maintain the shape and add some extra flavor.
- Cook the meat sous vide for 2 hours at 62 degrees Celsius (144 degrees Fahrenheit).
- After the water bath, take the meat out and pat it dry with a clean tea towel. Be thorough, as your frying will be impossible if they are moist.
- Fry the meat for up to 2 minutes on each side in ghee (or a mixture of oil and butter).
- It's important to give it some time on the pan, unlike a steak, because the skin is not cooked in the water bath and can therefore be tough to chew through.