Sous Vide bratwurst and green asparagus
As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 2
4 coarse, fresh bratwursts
250g green asparagus
Juice of one orange
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 66ºC / 150.8ºF
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Step 2
You can simply put the sausages in a vacuum bag or freezer bag and then either vacuum them or seal them under water immersion. When the water bath has reached the desired temperature, let them swim for 45 minutes.
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Step 3
After the 45 minutes, remove the bag of sausages from the water, raise the temperature to 85°C, add the asparagus with orange juice to a vacuum bag or freezer bag. Then either vacuum or seal under water immersion and cook at 85°C for 30 minutes.
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Quick broil finish
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Step 0
In the meantime, fry the sausages under the heat grill on each side for 2 minutes.