Couple weeks ago someone here posted about having issues cooking Jimmy Dean sausage. I knew what he was talking about....squashy slices from the tasty breakfast meat and sometimes overcooked in an attempt to give it a nice crust. Long story short he decided to sous vide but alas, did not share time nor temp except to say that he cooked it 'overnight'. The whole idea was poking at my brain until yesterday when I decided to give it a try. Frozen tube of Jimmy Dean (sage), unwrapped and into a vac bag. Joule'd (Bob Jr) at 147°F / 24. Out of the water and bag, then cooled a bit, then sliced and seared. Excellent! Because it was sous vide'd'ed, the sausage was tender, thoroughly cooked so only need a quick Darto sear. Like bacon, I'm hooked! I served it with a choice of either homemade strawberry jam or maple syrup and a warm biscuit fresh from the oven.
What a way to start Sunday!
