This sandwich recipe is delicious year-round. But football season is the perfect excuse to make sous vide sausage and onions on hoagie rolls. They are easy to make for a crowd because you can sous vide them in bulk. The result is a sandwich drenched with more flavor than the sausage sandwiches sold at stadiums. Win-win!
Don’t have a sous vide machine yet? Boil or fry the sausages on the stove. But, nothing beats using a sous vide to make sausage sandwiches!
Serve sous vide sausage and onions on a hoagie roll.
There’s a sausage for every foodie. Some of the most popular varieties of sausage links 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, just make sure to add the oil in the sous vide bag.
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.
Serving sous vide sausage sandwiches for a crowd
These sausage sandwiches are one of my go-to sous vide dishes for potlucks.
Just wrap the sandwiches in tin foil and pass them out!
Sous vide sausage and onions recipe (Sip Bite Go)
- ½ tbsp olive oil
- 1 clove garlic minced
- 1 yellow onion sliced thin
- salt and pepper
- 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.
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