Second time sous vide! Made a pork breakfast sausage roulade, bagged and sous vide for an hour and a half at 140 degrees.Pork seasoned with thyme, sage, garlic + onion powder, s&p. Basted with thyme and butter to finish. Super stoked!by skatergf 1 Comment StefanoA 12 months ago That looks really good. How did you do the ~~banging~~ bagging?Write A CommentYou must be logged in to post a comment.
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That looks really good. How did you do the ~~banging~~ bagging?