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://sipbitego.com/sous-vide-sausage-peppers-onions
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.