This sandwich recipe is delicious year-round. But football season is the perfect excuse for easy sous vide sausage and onions on hoagie rolls. They are inexpensive to make and you can sous vide them in bulk. The result is a sandwich more flavorful than the kind they sell at the stadium. Win-win!
Don’t have a sous vide machine yet? You can boil or fry the sausages on the stove. But, nothing beats a sous vide!
Serve sous vide sausage and onions on a hoagie for the ultimate game day sandwich.
There’s a sausage for every foodie. Some of the most popular varieties are Polish, Italian, and Spanish chorizo. They all taste great with onions and dijon mustard. Cooking them sous vide style guarantees they won’t dry out.
The prep for this dish is quick. After a few minutes on the stove, the sausages and onions cook sous vide style for two hours.
As the onions sweat in the sous vide bag, the flavors mix with the “beer juice”. After the sous vide process is complete, the liquid and onions simmer for a few minutes in a pan to finish off.
The sausages are fried on the stove or in a grill pan while the hoagie rolls toast in the oven.
For a version of this hoagie with red peppers, see this recipe for sous vide sausage, peppers and onions.
Sous vide sausage and onions recipe
Serve up a sous vide sausage and onion hoagie for the ultimate game day sandwich. Use Polish, Italian, or chorizo sausage. Top with onions + dijon mustard. Also see this version with red peppers - http://www.sipbitego.com/sous-vide-sausage-peppers-onions
- 1/2 tbsp olive oil
- 1 clove garlic minced
- 1 yellow onion sliced thin
- 1 cup beer lager or sub broth
- 2 sausages raw
- 2 hoagie rolls buttered
- Dijon mustard
Program the sous vide to 140 degrees.
Heat the olive oil in a pan over medium heat for one minute. Add garlic and onion to the pan. Season with s+p. Stir regularly for 5 minutes.
Pour beer in the pan and reduce to medium-low. After 5 minutes, transfer the onions and beer juice to a sous vide bag. Add the sausages to the bag and sous vide at 140 for 2 hours.
In the final half hour, set the oven to 375 degrees. Toast the buttered hoagie rolls for 5-10 minutes.
When the sous vide timer goes off, set aside the sausages. Transfer the liquid and onions to a pan and reduce to medium until the juice evaporates.
Grill or pan-fry the sausages for 1 minute on each side. Slice in half before serving on a hoagie with dijon mustard and onions.