I’m looking to introduce a sous vide sausage to the breakfast menu of a cafe, the reason for this is to cut down on order to serving time with the sausages taking by far the longest time to cook from raw, plus I always feel a good sausage(relative) and bacon makes a big difference to the experience
I have looked about and believe sous vide could be the best way forward to achieve this, the sausages are an 80 to 90 percent meat gluten free version that are quite thick compared to a standard cheap sausage
So the idea is to batch cook them sous vide method then brown them on a hot griddle as and when required
I have a few questions regarding this.
First of all is there any tips on how many per bag I can fit in (ie what gap should I leave between each sausage before I seal) I’m also assuming that they be place horizontally in the bags to maximise water flow. Is there a technique to evenly space them?
Is it possible to use reusable bags for this?. Not just as a cost saver for myself but also to reduce waste
Any answers to these or questions I should also have asked would be most appreciated.
Oh, I have purchased the pro and a 12 lt sous vide container with lid for experimenting with