More SV steak

[DougE]

Thanks! Had never even considered it for finishing sausages, will definitely keep that in my back pocket.

Recipes that call for poaching sausage in boiling water can be better done in SV where you have precise temp control. No worry about overshooting your target temp if your SV pot is set to the finish temp of the sausage either.

 

[rbnice1]

I do my wifes brats in the sous vide at 160 in a bit of beer and a freezer bag for a couple hours before I throw them on the smoker. She says they are pretty good. im not a brat person so no personal experience.

 

[Sven Svensson]

I love my SV and use it more than I should admit. So, what’s the string doing on the chicken? Are you hanging it in a barrel?