# Sous vide italian pork sausage

**URL:** <https://community.anovaculinary.com/t/sous-vide-italian-pork-sausage/9505>\
**Category:** Anova Precision® Cooker\
**Created:** [September 22, 2017, 8:13pm UTC](https://community.anovaculinary.com/t/sous-vide-italian-pork-sausage/9505 "2017-09-22T20:13:26Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Madman54](https://avatars.discourse-cdn.com/v4/letter/m/b3f665/32.png) [@Madman54](https://community.anovaculinary.com/u/Madman54)\
**Post date:** [September 22, 2017, 8:13pm UTC](https://community.anovaculinary.com/t/sous-vide-italian-pork-sausage/9505/1 "2017-09-22T20:13:26Z")

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Looking for some temp and time numbers for sausage

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [September 22, 2017, 8:25pm UTC](https://community.anovaculinary.com/t/sous-vide-italian-pork-sausage/9505/2 "2017-09-22T20:25:06Z")

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Hey @Madman54 totally depends on your personal preference and your goals. There is a really helpful [guide for sausages from Serious Eats](http://www.seriouseats.com/2016/02/the-food-lab-guide-sous-vide-sausage.html) that you can check out.

There’s also a recipe on the site for sous vide [Italian Sausages with Autumn Grapes and Rosemary.](https://recipes.anovaculinary.com/recipe/sous-vide-italian-sausages-with-autumn-grapes-and-rosemary)

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**Author:** ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL)\
**Post date:** [September 24, 2017, 11:50am UTC](https://community.anovaculinary.com/t/sous-vide-italian-pork-sausage/9505/3 "2017-09-24T11:50:24Z")

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When I am pan cooking Italian sausage I worry about getting the center cooked. That is why I sous vide them. It takes about 150F/65C to get the pink out of the center, although 130F/54C fits the definition of “cooked”.

For a tail gate where they are going to be in a beer and onion bath while waiting to go on the grill to finish, I would go with 130F/54C.

A single layer of sausage will take 1 to 2 hours.

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**Author:** ![Madman54](https://avatars.discourse-cdn.com/v4/letter/m/b3f665/32.png) [@Madman54](https://community.anovaculinary.com/u/Madman54)\
**Post date:** [September 24, 2017, 12:07pm UTC](https://community.anovaculinary.com/t/sous-vide-italian-pork-sausage/9505/4 "2017-09-24T12:07:02Z")

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Thanks for the info,I cooked them last nite @150 for 90 minutes.the center looked a bit pink but we’re definitely done and delicious.love my anova .