Sous Vide Bacon Wrapped Hard Cider Hot Dog

Cooktime: 1 hour sous vide

Serves 6


  • 3 cups Hard Cider either pear or apple
  • 8 Raw pork sausages
  • 8 slices Applewood Smoked Bacon 
  • 8 Buns
  • 1 can Pineapple chunks – chopped
  • Chives to garnish



  1. Set up Nomiku water bath and turn temperature to 60°C (140 °F).
  2. In a gallon sized zip bag, place 4 sausages and 1 ½ cups cider. Seal using the water displacement method. Repeat with the last 4 sausages in another bag. Sous vide for 1 hour.
  3. Remove from water bath and dry the sausages. Wrap each sausage with a slice of bacon and sear on a cast iron until the bacon is crisp. Toast the hot dog buns and top with a bacon-wrapped cider-infused sausage, chopped pineapples, and green onions. 


Sous Vide Bacon Wrapped Hard Cider Hot Dog2014-07-25 22:47:00 GMTsausage,onion,pineapple,kitchen,chef,cook,cooking,how to,recipe,food,foodie,foodporn,dog,hotdog,moleculargastronomy,sous vide,sousvide,nomiku

Tags: chef, cook, cooking, dog, food, foodie, foodporn, hotdog, how to, kitchen, moleculargastronomy, nomiku, onion, pineapple, recipe, sausage, sous vide, sousvide.