If you’re trying to decide how to cook a rib-eye steak or a delicate cut of fish, sous vide is an obvious choice. This cooking method allows you to cook food to an ideal level of doneness while retaining all the moistness and flavor. While this no-fail cooking method is a no-brainer for expensive foods, it’s also a great option for more forgiving items like sausages. 

Follow this simple guide to learn how to cook sausages using Suvie and sous vide.

Temperature and cooking times for Sausages

145°F1-3 hoursVery soft and juicy
150°F1- 3 hoursFirm but still juicy
155°F1- 3 hoursFirm and less juicy, close to a sausage using conventional methods

If you prefer your sausages well done with a traditional snap try cooking them at between 165°F and 170°F. Like most sous vide meats, the longer you cook sausages, the more tender your meat will become. Leaving the sausage in the water bath for longer than 1-hour won’t cook the meat far beyond the desired doneness but it will affect the texture. 

Follow this link to find out more information about Suvie cooking times and temperatures

Ingredients and Tools

  • Sausages
  • Salt
  • Pepper


  • Suvie or sous vide wand
  • A large pot (if using a sous vide wand)
  • Vacuum sealer and bags or Freezer safe sealable plastic bags
  • A skillet or a hot grill


Season the sausages with some salt and pepper. If you’re using any fresh herbs or marinade add it to the bag. Place the sausage into the plastic bag and vacuum seal.

To prevent the vacuum from squashing the sausages stop the sealer as soon as all the air has been removed from the bag. If you’re using a regular plastic bag, follow our guide on the water displacement method

If you’re using a sous vide wand, pre-heat your water bath to the desired temperature.

Lower the bag into the water bath and leave until cooked.

If you are using Suvie, place the bag into a Suvie pan and cover completely with water. Place in Suvie and use the following settings:

Suvie Cook Settings

Bottom Zone: Sous Vide at 145-155°F for 1-3 hours (based on desired doneness)

Top Zone: Sous Vide at 145-155°F for 1-3 hours (based on desired doneness)

Once the cook is done remove the bag from your Suvie or water bath. 


Remove the sausages from the bag and pat dry with paper towels. 


If you’re using your Suvie, pour the water out of the protein pan and wipe dry with a paper towel. Put the sausages in the protein pan and return the pan to the Suvie. Select the Broil option from the menu and adjust the broil time as desired. Turn the sausages halfway through the broiling process. 

Pan Fry

Heat 1 tbsp vegetable oil in a skillet over medium heat. Add the sausages. and cook, turning often for about 3-5 minutes. Remove once all sides have been browned.


For a truly authentic experience, throw the sausages onto a medium-hot grill. Cook for 3 minutes, turning often. 


Can I use any type of plastic bag?

You can, however, make sure that they are made from polyethylene. Some branded bags are made using polyethylene which is a BPA and dioxin free plastic that can safely handle sous vide cooking temperatures up to 190°F. Some generic branded plastic bags are made using cheaper polyvinyl chloride (PVC) which cannot handle high temps and contains chemicals that can leach into food.

Why does the vacuum sealer keep wrecking my sausages?

The vacuum sealing process can result in squashed sausages. We recommend stopping the vacuum sealer as soon as it has removed all the air from the bag. If you leave the device running it might damage the sausages. Alternatively, try using frozen sausages to prevent this from happening. 

Can I sous vide frozen sausages? 

Yes, you can sous vide sausages directly from frozen. Just add 1 hour to the cooking time.

Where can I get vacuum sealed proteins?

If you don’t want to fuss with vacuum sealers and ziplock bags you can skip the store and order from Suvie. Just put together your ideal combination of preseasoned, portioned, and vacuum-packed high-quality meat, poultry, or fish. We deliver it to you frozen in a carefully-packed box.

Should I leave my sausages to rest before serving? 

No, if you’re not planning on storing your sausages, you should serve them right away after finishing. 

Can I store my sausages after the sous vide process and finish them later?

This depends. Sausages cooked using the water displacement method should be consumed sooner rather than later. However, If you have correctly vacuum sealed your sausages they can be safely stored in the fridge for a couple of days before searing.

To prevent the growth of food bacteria, we recommend rapidly cooling the food before putting it in the refrigerator. To do this remove your sausages from the sous vide, or Suvie, and place them, still in the bag, in an ice bath for at least 40 minutes. Once they have cooled, place them in the fridge. 

Can I leave the sausages in the water bath indefinitely? 

You can, but you shouldn’t. While leaving sausages in sous vide for long periods of time won’t result in overcooking, it will have a negative effect on the overall texture of the meat. 

Can I use pre-cooked sausages? 

You can! This method will work with all manner of weiners and frankfurters. 

Can I add any other flavors the bag?

Sure, but be aware that when it comes to sous vide, a little goes a long way. If you’re planning on whipping up some beer-soaked brats only add a small amount of beer to the plastic bag before sealing.

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