Jul 3, 2014
Sous Vide Beer Brats with Caramelized Onions
Raise up a cold one for this delicious recipe! Glug, glug, glug, aaaaahhhh. Okay, now that it’s time to cook, get another round because this sous vide adventure requires you to cook with beer. We highly recommend you use an American craft beer for serving during the 4th of July, it’s a special twist that will make your holiday deeply infused with meaning as well as flavor. We chose the Mosaic Pale Ale from New Normal Brewing!
Cooktime: 1 hour sous vide
- 6 Pork sausages- raw
- 1 Large red onion – thinly sliced
- 2 TBSP butter
- 12 oz American pale ale (we use locally SF made Mosaic Pale Ale from New Normal Brewery)
- 1 TBSP brown sugar
- Salt to taste
- 6 hot dog buns – toasted
- Set up Nomiku water bath and turn temperature to 60°C (140°F).
- In a large skillet on medium heat, melt butter and add onions with brown sugar and salt to taste. Cook until onions are brown (around 20 minutes), turn the heat down low and add 12 oz of pale ale. Simmer for 5 minutes and let cool.
- Prepare your gallon sized zip bags or vacuum bags and place three sausages in each. Divide the beer sauce and caramelized onions evenly in half between the two bags. Remove air using the water displacement method to seal or a vacuum sealer and then sous vide at 60°C (140°F) for 1 hour. Take care that the sausages are not overlapping each other.
- After an hour, remove bag from water bath and separate the sausages from onions. Fire up your grill or cast iron. Give the sausages a nice little char and serve on a bun with your favorite condiments and the reserved caramelized onions on top.
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Tags: asparagus, beans, chef, cook, cooking, fava, foodie, foodporn, how to, meat, nom, nomiku, pork, recipe, sous vide, sousvide, veggies.