Sous vide Cumberland sausages in onion soup with red lentils

This recipe would probably work just as well in a slow cooker, but as I've cracked my crockpot, sous vide it is.

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.

I found the Heinz onion soup to be too sweet for my test so I would try an alternative next time. A total success nonetheless.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Mise en place

• Pop the sous vide bath on to preheat to 71°C (159.8°F)

Method

1. 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.
2. Drain them in a sieve.
3. Toss the sausages, onion and garlic in a hot pan just enough to colour the sausages. Don't let them begin to cook through.
4. Sprinkle with black pepper and add to a sous vide bag
5. 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.
6. Cook in a sous vide bath for 8 hours at 71°C (159.8°F)

• 

  Simple ingredients

• 

  Vacuum sealed, ready for the bath

Serving suggestions

This went nicely with crusty bread to dip with.

Variations

You could cook this in a slow cooker on low for about 4 hours.

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