Sous Vide British Sausages

What could be more British than Bangers & Mash? Use this recipe to perfect your sous vide sausages, and pair it with my mashed potato recipe.

Author

The Kitchen Guy

This guy is all about the kitchen and cooking. With an extensive background in the home appliance industry, he found sous vide thanks to Anova, and cooks classic British dishes, sous vide style, from his home in London.

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 158F / 70C

Ingredients

• 8 pork sausages
• Cornflour
• 1 clove of garlic
• 1 beef stock cube
• 1 jar of caramelised onion chutney
• 300ml british ale
• Salt
• Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 70ºC / 158.0ºF
2. Season your sausages with salt and pepper, and roll them in cornflour
3. Add the sausages to a zipper lock bag with a finely chopped clove of garlic, 1 beef stock cube and 1 tbsp of caramelised onion chutney
4. Add 300ml of British ale
5. Drop into the Anova for 1 hour

Get those sausages under the grill

1. Remove the sausages and put them under the grill for 2-3 minutes, or until golden brown
2. Pour the gravy out of the bag and into a bowl (strain if necessary)
3. Serve with mashed potatoes, and pour the gravy generously.