Sous Vide Beer-Braised Sausages and Kale

Although sausages are often considered a grilled summer dish, I find that they truly satisfy your cravings once the evenings turn cool and dark. Any time I prepare sausage I like to cook them in beer and mustard. Why? This brings out the most robust flavor before I sear them on the stove or the grill. Using the Anova Precision Cooker makes the process even easier (and there’s no risk of overcooking the meat — a huge bonus!) Since sausage and beer doesn’t make a *completely* balanced meal, I’ve thrown some kale into the mix. It picks up all the nuances of the sausage and beer, making for a side dish that’s just as good as the main event.

Author

Kate Itrich-Williams

Prep Time: 00:20

Recipe Time: 01:00

Temperature : 140F / 60C

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, thinly sliced
• 1 (12-ounce) bottle of beer
• 1 tablespoon grainy mustard
• 2 sprigs thyme
• Kosher salt
• 4 mild-flavored pork sausages, such as bratwust or mild Italian
• 1 large bunch kale, chopped into bite-sized pieces
• Light brown sugar, to taste
• Apple cider vinegar, to taste

Directions

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil starts to shimmer, add the onions and sauté until softened and browned, 5 to 7 minutes. Add the beer, mustard, and thyme, and simmer for 5 minutes. Season to taste with salt, remove from the heat, and let cool.
3. Transfer the onion and beer mixture to a large zipper lock bag. Add the sausages and kale. Seal the bag using the water immersion technique.
4. Place the bag in the water bath and set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the sausages from the bag and pat dry. Transfer kale and onion mixture to a serving bowl.
2. Heat the remaining tablespoon olive oil in a medium skillet over medium-high heat. (Alternatively, heat a grill pan with about 1 teaspoon oil.) When the oil starts to shimmer, add the sausages and sear until browned on all sides. Transfer to a serving platter.
3. Season the kale and onions with brown sugar, apple cider vinegar, and salt. Depending on the bitterness of the beer used, you will need to use more or less sugar. Serve the kale alongside the sausage.