Nachos with Sous Vide bratwurst
As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.
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Precision® Cookers
Sous vide made easier than ever.
Ingredients for 2
3 fresh, coarse beef bratwursts
A bag of nachos
150g grated cheese
250ml of milk
50g butter
2 Haas avocados
1 tomato
Spices to taste
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 66ºC / 150.8ºF
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Step 2
The sausages can easily just go into a vacuum bag or freezer bag, which you then close with the machine or under water immersion. When the 66°C is reached, let the sausages cook for 45 minutes.
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Step 3
In the meantime, cut the peeled tomato and avocado into cubes and gently start to boil the cheese sauce by slowly melting the butter and cheese in the heated milk.
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Crunchy sausage bits
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Step 0
When the sausages are ready, take them out of the water, dry them briefly, cut them lengthwise into 2-3 slices, depending on their thickness, and fry them for one minute from each side under a hot broiler grill.
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Step 1
In the meantime, put the nachos on a plate, garnish with tomato and avocados, then cut the sausages into pieces, add them. If you like, you can now spice up your cheese sauce and then pour it over the nachos while warm.