Sous Vide Smoked Sausage with Cabbage and Potatoes

Ingredients for 4

• 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

• Step 1

  Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).

• Step 2

  In a large bowl, combine the cabbage, potatoes, onion, apple, cider vinegar, brown sugar, and celery salt. Season with salt and pepper.

• Step 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.

• Step 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

• Step 0

  When the timer goes off, remove the bag from the water bath. Melt 1 tablespoon butter in a large skillet over medium-high heat.

• Step 1

  When the butter stops foaming, add the contents of 1 bag to the skillet.

• Step 2

  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.

• Step 3

  Repeat with remaining butter and remaining cabbage-sausage mixture. Serve.

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