Sous Vide Italian Sausage Sandwiches

Anova Culinary

Slow cooking of sausage, peppers, onion, tomatoes and Italian spices make this a dish no one can resist. Great on Italian rolls, but also great as a main dish served with a side of polenta.


Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:15

Recipe Time: 03:00

Temperature Options:

Well done - 1 1/2” - 2” - Tender and juicy
140F / 60C



  1. Heat water to 60ºC/140ºF using Anova Precision Cooker.
  2. Place divide links into 2 zip-close plastic bags. Divide peppers, onions, garlic, oregano, basil and tomatoes evenly between the two bags. Seal using water immersion method to create vacuum. Place into water and cook 3 hours.

Finishing Steps: Stovetop

  1. Remove bags from water. Heat oil in large, non-stick skillet over high heat. Brown sausage links, about 1 minute per side.
  2. Push links to side of skillet and pour all vegetables and any liquid from bag into skillet. Add generous pinch of salt and plenty of freshly ground pepper to taste. Cook until all liquid has evaporated.
  3. To serve, place each sausage link on roll. Top with generous amount of peppers and onions and serve immediately.