Go to the Recipe: Morteau sausage with warm potato salad, beets and carrots.
Sous vide 3 Bratwurst based on the pigs sausage recipe. Used 60C for 40 minutes then put a crust on them in the cast iron. The spices came through not masked by smoke from the grill. The larger diameter of the Brat required the longer time. One Brat will be sliced & used in an egg scramble for breakfast. The second will be diced & used in a pasta dish. Last fall our Farm stand was selling roma tomatoes by the bushel. Spent a Sunday making marinara sauce. Hard work fun all Winter.
