I thought this week's pasta recipe needed a little something more to fill me up, so I had the idea of making the Italian style eggplant sausages I make myself from time to time and just slicing them up. Then I saw the hubby use the #SousVide to prepare his pork sausage, and thought, hey, why not try that?
It's essentially the same recipe just cooking differently and minus the buns and toppings.
Serves: 2 sausages | Time: 3.5 hours
Ingredients
1/4 cup olive oil
2 skinny #eggplants, peeled (or one thicker #eggplant, peeled and cut in half longways)
1 tsp ground fennel
1 tsp red pepper flakes
1 tsp rubbed sage
1 tsp Italian seasoning nu
2 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
Instructions
Set the Sous Vide to 185F. It will take a while, so figure in that extra time.
Whisk together all marinade ingredients and pour into a large sealable bag.
Add the eggplant to the bag and make sure its covered well with the marinade.
Get all the air out of the bag using the water displacement method or by using a vacuum sealer. Throw the bag into the sous vide for 3 hours.
Remove the bag from the sous vide, transfer the eggplant to a grill or broiler and heat another 4-6 minutes. I did 4 minutes on an indoor grill. I messed up a little by forgetting to swap out the waffle inserts for the flat inserts, but it didn't ruin the taste at all.
I served on my pasta, but would be just as good on a bun with your favorite toppings.