Sausage

• 3 lbs raw natural casing Sausages (Bratwurst or Italian)
• 6 oz Beer 
• 2 tsp Kosher salt (optional)
• 1 tbsp Butter or Vegetable oil
• Buns and condiments for serving

Set sous vide to the desired temperature between 140 F / 60 C and 160 F / 71 C according to preferred finishing texture.

Place sausages inside a vacuum sealing bag or a zipper-lock bag in a single layer. Seal the bags, making sure to stop the vacuum sealer and seal the bags immediately after the air has been removed. Avoid sausages getting squeezed.

Alternatively, use the water displacement method. Add the sausages to the water bath and cook for at least 45 mins and up to 4 hours. 

Remove the sausages from the bag and discard juices. 

Dry sausages carefully on a paper towel-lined plate

Grill sausages over medium heat, turning occasionally until well browned on all sides. 

Serve.