Sous vide Cumberland sausages in onion soup with red lentils
I browned the sausages first just so they have a little colour. Cooked at 71°C (159.8°F), the lentils would still not be properly cooked so I boiled them for 10 minutes first. Different lentils may need longer cooking.
I've used Debbie & Andrew's Cumberland sausages, but any good quality would do.
- 1 pack (6) Debbie and Andrew's Butcher's Classic Cumberland Sausages
- 140 g dried red lentils
- 1 small red onion, peeled and finely chopped
- 4 cloves of garlic, peeled, smashed and chopped
- Pinch of freshly ground black pepper
- 1 can French Onion soup
- Pop the sous vide bath on to preheat to 71°C (159.8°F)
- Rinse the lentils in cold running water then boil for 10 minutes, skim and discard any scum. , test them before bagging up as they won't get much softer being cooked sous-vide.
- Drain them in a sieve.
- Toss the sausages, onion and garlic in a hot pan just enough to colour the sausages. Don't let them begin to cook through.
- Sprinkle with black pepper and add to a sous vide bag
- Add the onion soup and lentils to the bag and vacuum seal. If using the Andrew James Professional Quality Vacuum Food Sealer Machine: Vacuum seal, then cancel, then manually seal, allows you to vacuum seal a liquid without drawing it all into the vacuum chamber.
- Cook in a sous vide bath for 8 hours at 71°C (159.8°F)
You could cook this in a slow cooker on low for about 4 hours.