| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
|
1 - sweet onion, large |
my sous-vide cooker large pot vacuum sealable bag (or zipper lock bag) |
about 1 hour | 6 sausages |
RECIPE STEPS
Heat My Sous-Vide to 176°F/80°C
Slice onion
Trim ends of onion and slice in half
Peel and remove outer skin of onion
Quarter onion and slice each quarter into half-moon strips
Caramelize onions
Heat a pan over medium-high heat
Add cooking oil and onions when pan begins to smoke,
spread onions in a single layer
Stir onions when they begin to brown until caramelized
Combine
Remove caramelized onions from heat and place into a
large bowl
Add beer and stock to the bowl and mix
Bag and seal
Place sausages along with onions, broth, and beer into a
bag and seal
Cook for 20 minutes
Lower bag into the water
Clip bag onto side of pot
Finish - optional
Sear or grill sausages before serving
Serve