Sous Vide Bratwurst in Pumpkin Ale
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
Ingredients for 6
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 yellow onions, thinly sliced
3 bell peppers (orange, yellow, red or green), seeded and thinly sliced
Kosher salt and freshly ground black pepper
12 ounces pumpkin beer
6 bratwurst sausages
6 pretzel hot dog buns
Whole grain or Dijon mustard, for serving
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
Heat the butter and olive oil in a large skillet over medium-high heat. When the butter has stopped foaming, add the onions and peppers. Sauté, stirring frequently, until the vegetables start to soften, about 5 minutes. Season with salt and pepper.
Pour in the beer and bring to a rapid simmer, scraping up any caramelized bits off the bottom of the skillet. Continue to simmer until the beer has reduced slightly, about 5 minutes. Take the pan off the heat and let the mixture to cool to room temperature.
Divide the bratwursts and pepper mixture between two or three zipper lock or vacuum seal bags, taking care to push the liquid toward the bottom of the bags. Seal the bags using the immersion technique or a vacuum sealer on the moist setting. (Make sure to empty your reservoir before sealing the next bag.)
Place the bags in the water bath and set the timer for 1 hour (for cooked bratwurst) or 2 hours (for raw bratwurst).
When the timer goes off, remove the bags from the water bath. Using tongs, remove the sausages from the bags and transfer to a plate, retaining the cooking liquid.
Transfer the onions, peppers, and their cooking liquid to a large skillet over medium-high heat. Cook, stirring frequently, until liquid is completely reduced, about 4 minutes.
Heat a cast-iron skillet or stovetop grill pan over medium-high heat for 5 minutes. Add the sausage and sear until golden on all sides, 2 to 3 minutes. (Alternatively, grill the sausages on an outdoor grill over a medium-high flame.)
Toast hot dog buns, spread with mustard, and top each bun with a brat and some of the pepper-onion mixture. Serve.