Made some Sous Vide Brats. Started with these...
Onions, brown sugar, salt, and butter cooked until onions browned. Then added beer to simmer for 5 minutes then let cool...
Brats were then bagged with the beer and onions...
Into the bath at 140F for one hour...
After an hour the brats were quick seared on the Cook-Air...
The onions and beer from the bag were added back to a pan and reduced the liquid. Then topped on my brat with stone ground mustard and a grilled bun...
Then I had a whipped cream cone and gelato for dessert...
Way to top my Sunday evening. These brats were unbelievable. So good!
Link to the recipe I used from Nomiku...
http://blog.nomiku.com/post/90611370347/sous-vide-beer-brats-with-caramelized-onionsIngredients:
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
Steps:
Set up 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.
