I have been doing this for a while now. It’s an alternative way of tailgating or cooking bratwurst at home.
1. Get store bought or homemade bratwurst (uncooked ).
2. Vacuum or displacement bag seal and cook in sous vide for about 3 hours at 135F (enough to pasteurize so you can safely consume).
3. Ice bath for an hour to chill to fridge temp.
4. Anytime between the next few minutes or next few days, fire up a chimney of charcoal (or a small tailgating charcoal grill).
5. Unbag the sausages, pat very dry and spray or rub a little oil on them. Putting them on skewers will ensure even browning on the outside (no grill marks).
6. Sear at the hottest temperature you can manage until the skin is dark brown.
7. Since the sausage is pasteurized the interior is safe to consume at 135 and will be literally gushing juice, while the outside will fracture, Brown, and crisp up. If guests are squeamish you can SV to 140, but I wouldn’t :-)
I find this much more convenient for scheduling than a reverse sear since you can hold in the fridge or a cooler.
1. Get store bought or homemade bratwurst (uncooked ).
2. Vacuum or displacement bag seal and cook in sous vide for about 3 hours at 135F (enough to pasteurize so you can safely consume).
3. Ice bath for an hour to chill to fridge temp.
4. Anytime between the next few minutes or next few days, fire up a chimney of charcoal (or a small tailgating charcoal grill).
5. Unbag the sausages, pat very dry and spray or rub a little oil on them. Putting them on skewers will ensure even browning on the outside (no grill marks).
6. Sear at the hottest temperature you can manage until the skin is dark brown.
7. Since the sausage is pasteurized the interior is safe to consume at 135 and will be literally gushing juice, while the outside will fracture, Brown, and crisp up. If guests are squeamish you can SV to 140, but I wouldn’t :-)
I find this much more convenient for scheduling than a reverse sear since you can hold in the fridge or a cooler.
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