Sous Vide Smoked Sausage with Cabbage and Potatoes

This is the perfect dish for the winter. With the cold weather approaching, the merging flavors and ingredients make this the ideal comfort food dish. The only finish this dish needs is about five minutes in a cast-iron skillet with just enough butter to get some browning going on. I consider this a one-dish, complete meal. Just add wine (to drink, that is) and we are good to go. Get the fire started, pop a movie in, let the cold winds howl.

Author

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: 00:25

Recipe Time: 02:00

Temperature : 185F / 85C

Ingredients

• 1/2 head green cabbage, cored and thinly sliced
• 1 Granny Smith apple, peeled, cored and cut into small dice
• 24 ounces red potatoes (about 4 large), cut in quarters, then into 1/4-inch-thick wedges
• 1 small onion, thinly sliced
• 1/4 teaspoon celery salt
• 2 tablespoons cider vinegar
• 2 tablespoons packed brown sugar
• Salt and freshly ground black pepper
• 1 pound pre-cooked smoked sausage like kielbasa, sliced into 4 portions, and each portion sliced in half lengthwise
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter

Directions

1. Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
2. In a large bowl, combine the cabbage, potatoes, onion, apple, cider vinegar, brown sugar, and celery salt. Season with salt and pepper.
3. Divide the cabbage mixture between 2 zipper lock bags. Divide the sausage between the 2 bags. Add 1/4 cup chicken broth to each bag.
4. Seal the bags using water immersion technique, taking care to keep the contents of bag as flat as possible. Place the bags in the water bath and set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Melt 1 tablespoon butter in a large skillet over medium-high heat.
2. When the butter stops foaming, add the contents of 1 bag to the skillet.
3. Bring to a boil, lower the heat to medium, and cook, stirring frequently, until the liquid evaporates and the potatoes, onions, and cabbage brown, about 5 minutes. Transfer to a serving plate and cover to keep warm.
4. Repeat with remaining butter and remaining cabbage-sausage mixture. Serve.