Bratwurst, Weisswurst, Bockwurst


Bratwurst_and_Sauerkraut photoServes – 4 to 16 people


  • 4 to 16 wurst sausage links (bratwurst, weisswurst, bockwurst, boudin, or a mix)
  • Coarse Grainy Mustard or your favorite kind of mustard for serving
  • Buns, if desired


  1. Fill and preheat the SousVide Supreme to 140F/60C.
  2. Put the sausage links in a single layer into cooking pouches (do not overfill) and vacuum seal. Package pre-cooked sausages and fresh sausages in separate pouches.
  3. Submerge the pouches in the water oven to cook for at least 1 hour, in the case of cooked sausages, and about 2 to 3 hours in the case of fresh (uncooked) sausages.
  4. To finish, heat a grill or grill pan to high heat. Remove the sausages from the pouch, pat dry, and sear on all sides for a few minutes to mark and impart caramelized flavor.
  5. Serve with mustard for dipping.

Suggested side accompaniments: sauerkraut and German Potato Salad.

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