Sous Vide Italian Sausage Sandwiches
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 ...
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.
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Pro-level cooking techniques made simple.
Ingredients for 4
1 pound (1/2 kilo) Italian Sausage Links (Sweet or Hot)
1 sweet red bell pepper, seeded, cored and sliced
1 sweet yellow bell pepper, seeded, cored and sliced
1 large onion, thinly sliced
1 clove garlic, minced
1 cup (110g) canned chopped tomatoes with juices
1 teaspoon (5g) dried oregano
1 teaspoon (5g) dried basil
1 teaspoon (5ml) oil
Salt and pepper to taste
4 hard rolls or 4 pieces of sliced bread loaf
Directions
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Step 1
Heat water to 60ºC/140ºF using Anova Precision Cooker.
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Step 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.
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Finishing Steps: Stovetop
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Step 0
Remove bags from water. Heat oil in large, non-stick skillet over high heat. Brown sausage links, about 1 minute per side.
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Step 1
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.
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Step 2
To serve, place each sausage link on roll. Top with generous amount of peppers and onions and serve immediately.