Sous Vide Oktoberfest German Sausage Recipe

Easy and delicious, these mustard-smothered Oktoberfest sausages are a great recipe to make during the fall months. Serve this sous vide sausage recipe with your favorite German beer.  

Featured Product: FoodSaver® FM5200 Vacuum Sealer

Ingredients:

• 2 tbsp Dijon mustard (approx)
• 1 tbsp brown sugar
• 4 pork sausages
• 4 sausage buns, split
• 1/2 cup Sous Vide Caramelized Onions
• 1/2 cup sauerkraut
• 2 tbsp finely chopped fresh parsley
• Pickle wedges, for serving

Instructions:

1. Stir mustard with brown sugar. Using a sharp paring knife, poke a few small holes in each sausage, and slather with mustard mixture.
2. Add 2 sausages to each FoodSaver Bag. Vacuum seal in the FoodSaver Vacuum Sealer according to appliance guidelines.
3. Fill cooking pot with water. Add sous  vide machine; set to 160 degrees F. Lower vacuumed bag into heated water, weighing down to submerge, if necessary. Set timer to at least 45 minutes and up to 2 hours.
4. Carefully remove bag from water; let stand for 5 minutes before opening and removing sausages.
5. Serve sausages in buns with caramelized onions, sauerkraut, and extra mustard. Garnish with parsley. Serve with pickles on the side.

Tip: If desired, brown sausages before serving in skillet set over medium-high heat; under broiler on foil-lined tray; or on grill preheated to medium-high. Cook for 2 to 3 minutes or until sausages are browned and heated through.