Perfect for a crowd on game day. Easy enough for a weeknight dinner. This recipe for hoagies with sous vide sausage peppers and onions is simple and gourmet.

Sous vide any sausage

Chicken sausage, bratwurst, Italian sausage, chorizo. They all taste great on a hoagie and will make hungry football fans happy.

These sausages are juicy, juicy, juicy!

If you don’t own a sous vide machine, you can boil or fry the sausage. But the sous vide cooking method is incomparable. It’s gourmet comfort food at home. This style of cooking makes the sausage super juicy. The beer-infused roasted red peppers and caramelized onions could be a dish of their own.

In this recipe, the sous vide sausage peppers and onions cook in a beer marinade.

If you’re not feeling boozy, substitute the beer with a broth.

After the sausages finish cooking in the sous vide bag, they need 1-2 minutes on a hot grill or frying pan. The delicious “beer juice” that remains in the sous vide bag cooks off on the stove. Pour the remaining liquid, peppers and onions in a hot pan and cook until the juices evaporate.

Slice the sous vide sausage in half before serving on a toasted hoagie roll. Dijon mustard and cheeses like provolone or American are worthy toppings. Pile heaping amounts of caramelized onions and roasted red peppers on top of the sausage. 

The messier, the better.

Mix leftover ingredients with eggs for breakfast… sous vide sausage, peppers, and onions make delicious omelets!

Sous vide sausage peppers and onions

Serve sous vide sausage peppers and onions on hoagies for game day football parties, large groups, and easy weeknight dinners.

  • 1/2 tbsp olive oil
  • 1 clove garlic (minced)
  • 1 red pepper (sliced thin)
  • 1 yellow onion (sliced thin)
  • S+P
  • 1 cup beer (lager or sub broth)
  • 2 sausages (raw)
  • 2 hoagie rolls (buttered)
  • Dijon mustard
  • Provolone cheese
  1. Program the sous vide to 140 degrees.
  2. Heat the olive oil in a pan over medium heat for one minute. Add garlic, red pepper and onion to the pan. Season with salt and pepper. Stir regularly for 5 minutes.
  3. Pour beer in the pan and reduce the heat to medium-low. After 5 minutes, transfer the vegetables and beer mixture to a sous vide bag. Add the sausages to the bag and sous vide at 140 for 2 hours.
  4. In the final half hour, set the oven to 375 degrees. Toast the buttered hoagie rolls for 5-10 minutes.
  5. When the sous vide timer goes off, set aside the sausages. Transfer the liquid, peppers, and onions to a pan and reduce to medium until the juice evaporates.
  6. Grill or pan-fry the sausages for 1 minute on each side. Slice in half before serving on a hoagie with dijon mustard, provolone cheese, peppers, and onions.

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