Sous Vide Sausage

I always cringe when a recipe calls for par-boiling sausage. Does anyone have any times/temps for Italian sausage - ya know, the kind you get in the supermarket - like 6 in a packet? All of my thermometers have broken and I need to replace them - otherwise I'd do it myself

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Brandon_Byrd_40557

I go 1 hour at 140F/60C and crisp them up on the grill. Go a few degrees higher if you're cooking for people who'd be skeeved out by pink pork.

fisher23

Generally, for any type of tube steak, I go 150°F for 45 minutes. Then finish or not, your choice.

glogrono

You can check out SE's guide. I do mine at 66C and they come out pretty amazing, though they are still a little pink, so if that bothers you, go to the next suggestion of 71C.
http://www.seriouseats.com/recipes/2016/02/sous-vide-beer-brat-recipe-food-lab.html

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