Sous Vide Beer-Braised Sausages and Kale
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 4
2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
1 (12-ounce) bottle of beer
1 tablespoon grainy mustard
2 sprigs thyme
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
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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.
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.
Place the bag in the water bath and set the timer for 1 hour.
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.
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.
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.