Mmmmmm, no matter how you like to garnish your sausage, suffice it to say, it’s best cooked in beer.
This is our easiest recipe ever. We just moved to the Mission in San Francisco from the East Village in NYC so we’re living pretty spartan. But hey, keepin’ it simple is usually the best policy anyways.
- Two raw pork bratwursts.
- A bottle of your favorite beer.
Word, you see what we do here? We pour the beer in a bag. Here’s the part you don’t see but it’s still really easy: we submerge the bag in water up to the seal and then zip it tight— this provides a good vacuum.
We put the bag in the sous vide at 58ºC for two hours. During this time the fat in the sausage melts evenly and the beer flavor permeates thoroughly. Since the beer is not boiled it is still alcoholic and the delicate hoppy notes are preserved.
When we open the bag a strong smell of rich broth wafts around the kitchen and our mouths water. Pork fat can make even the staunchest vegan salivate— it’s simply instinct.
We get a skillet nice and hot on the highest gas setting and throw our (patted dry) sausages on for 30 seconds on two sides. To get a really nice char we put a pan on top with our dutch oven as a weight.
Our brat is lovingly tucked into a fresh roll and garnished with raw sauerkraut and leftovers from the Kung Pao Pastrami dish we had on a recent night at Mission Chinese. The sausage turned out amazing, just barely pink on the inside. Each bite caused a juicy menage of porkiness and wheat ambrosia to soak our bun and drip down our chins and wrists.