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Overview
Gentle cooking keeps Italian sausage juicy from casing to center. Brown the links in a hot skillet or on the grill just before serving.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Juicy & Tender | 140°–145°F | 1–2 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 140°–145°FJuicy & Tender
- Juicy sausage with a snappy, well-browned casing.
Best for
- Sausage and peppers
- Pasta dishes
- Grilling after sous vide
Tips
- Don't prick sausages — keeps them juicy
- Finish on grill or in skillet for color
- Sweet vs hot is personal preference
Get it ready
- Use fresh, uncooked Italian sausage links and keep the casings whole.
- Arrange the links in one flat layer in food-safe bags, then seal.
- Keep the bags fully submerged while the sausages cook.
Finish and serve
- Take the sausages out of the bags and pat the casings dry.
- Brown the links in a hot skillet or on the grill.
- Serve right away with peppers, onions, pasta, or crusty bread.
Useful tips
- Insert the thermometer from the side so its full sensing area is centered in each link.
Cook safely
Use fresh pork sausage links that are labeled uncooked. Insert a clean food thermometer from the side into the center of every link. Each one should reach 160°F. If a link is cooler, keep cooking and check it again, then finish and serve right away.