Originally from: http://feedproxy.google.com/~r/seriouseats/recipes/~3/oqwILGsVThs/sous-vide-beer-brat-recipe-food-lab.html
We found something cool to do with delicious food and we wanted to post it for you! Bon Appétit!
Sausages have a reputation for being easy. They’ve got the right ratio of fat to meat built in, and even a convenient skin to ensure that all those juices stay inside. But there’s a difference between “yeah, that’s a good sausage” sausages and “holy crap, how did they fit an entire pig’s worth of flavor and juices into this single five-inch tube” sausages. It’s the latter we’re after, and the latter that sous vide cooking can help produce.
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