Quote:
Originally Posted by Fire Me Boy!
I sous vide’d a tube of sausage over night. Frozen, unwrapped and vacuum sealed, the 140 for about 10 hours.
It sliced up really nice and seared really well. I highly recommend it if you want easy sausage in the morning. Couple that with Baby Lee’s sous vide egg cups, and you’ve got yourself a helluva nice breakfast with very little fuss.
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Did you seal it yourself or just in the tube.
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