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Wasabi-Beer Bockwursts with Teriyaki Onion Marmalade

March 19, 2017 by Food For Net

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closeup image of sausage in a bun with onion; with text overlay "Bockwursts"

Wasabi-Beer Bockwursts with Teriyaki Onion Marmalade Recipe

Wasabi-Beer Bockwursts with Teriyaki Onion Marmalade Another excellent use for your sous vide set-up! Give your sausage dinner an exciting Japanese twist with this simple recipe. Sausages4 Pieces Bockwurst Sausages1/4 Cup Beer1 Tablespoon Wasabi PowderTeriyaki Onion Marmalade2 Pieces White Onion (thinly sliced)3 Tablespoons Soy Sauce2 Tablespoons Sugar2 Tablespoons Rice Wine Vinegar1/2 Tablespoon Grated Ginger1 Liter Water Pre-heat water bath to 150F. Combine all ingredients for the onion marmalade in a pot and simmer until onions are soft. Add more water if needed.Put sausages in a sous vide bag. Add beer and wasabi powder.Seal and cook for 2 hours.Serve sausages on…
Wasabi-Beer Bockwursts with Teriyaki Onion Marmalade
Wasabi-Beer Bockwursts with Teriyaki Onion Marmalade
2017-03-19
Food For Net
The sausages came out really smooth and juicy. The spike of Wasabi gave a very interesting spice which was perfectly balanced out by the sweet teriyaki-flavored onion marmalade.

Wasabi-Beer Bockwursts with Teriyaki Onion Marmalade

Speed - 97%
Simplicity - 95%
Tastiness - 98%

97%

Juicy!

The sausages came out really smooth and juicy. The spike of Wasabi gave a very interesting spice which was perfectly balanced out by the sweet teriyaki-flavored onion marmalade.

User Rating: 4.78 ( 2 votes)

Wasabi-Beer Bockwursts with Teriyaki Onion Marmalade

Another excellent use for your sous vide set-up! Give your sausage dinner an exciting Japanese twist with this simple recipe.

Pin Recipe
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 4 hours 5 minutes
Course: Main Dish
Cuisine: Japanese
Servings: 4 people

Ingredients

Sausages

  • 4 Pieces Bockwurst Sausages
  • 1/4 Cup Beer
  • 1 Tablespoon Wasabi Powder

Teriyaki Onion Marmalade

  • 2 Pieces White Onion thinly sliced
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Sugar
  • 2 Tablespoons Rice Wine Vinegar
  • 1/2 Tablespoon Grated Ginger
  • 1 Liter Water

Instructions

  • Pre-heat water bath to 150F.
  • Combine all ingredients for the onion marmalade in a pot and simmer until onions are soft. Add more water if needed.
  • Put sausages in a sous vide bag. Add beer and wasabi powder.
  • Seal and cook for 2 hours.
  • Serve sausages on buns topped with onion marmalade.
Like this recipe?Follow @FoodForNet on Pinterest!

The fact is, almost every sausage you'll find at the market has a good standard ratio of fat to meat. The result – a perfect balance between tender and juicy without giving up that familiar substantial聽bite. On top of this, 聽popular sausage varieties are聽most likely seasoned to please most palates. So how could we possibly go wrong cooking sausages? Not by much really. But can we improve on something this simple?聽Yes, and by a noticeable margin.

Just like any other meat, sausages ideally have to cook at a specific temperature and time for them to achieve a perfect doneness. With sous vide techniques made possible at home, this precise cooking is no longer left to chance.

Start by setting the temperature for your water bath. Here's a quick guide:

  • 140F – extremely juicy but really soft
  • 150F – still very juicy, smooth, a bit firm
  • 160F – juicy and springy, much like what you'll get from traditional cooking

Set a cooking time anywhere in between 45 minutes and 4 hours. I've found out that the differences you'll get from extended cooking times won't really be that noticeable at all until you go beyond聽the 4-hour mark. I always use Gourmia products for my photos and recipe testing because it heats the water fast and can stand up to rigorous use (plus they're inexpensive). But for showing off to friends and family, and for personal cooking, I like the sleek design and app interface of the Joule. Both are good products!

Get the sausages in the sous vide bag with about a quarter cup of beer and a tablespoon of wasabi powder. Here's where you get to add personal flavor to these sausages, so be creative. Instead of beer, you can go with wine, stock, soda, coffee. . . etc. In place of the wasabi, you may use pretty much any herb or spice you love. Garlic, shallots, lemongrass, thyme, sage. . .some essential oils maybe? Playing with these flavor components聽would, of course be easier if you're working on a sausage that you're already familiar with. Just go with ingredients which you think will complement or even enhance a particular sausage's flavor profile.

Get the packed sausages into your water bath. They may float around so having a clip or maybe a heavy spoon to keep them weighted and submerged will help the sausages cook evenly.

While聽they're cooking, whip up a condiment or sauce to go with your sausages.

Having wasabi in my sous vide bag, I've decided to prepare a Japanese-inspired teriyaki onion marmalade. I'm just basically caramelizing thin slices of white onion in some “teriyaki” flavor base – soy sauce, sugar, Japanese Rice Vinegar, grated ginger, and black peppercorns. Just get everything to a simmer until the onions are tender to your liking. Add more water and leave them to dry out longer for a smoother marmalade.

I've used a liter of water for this recipe, let it reduce totally, and the onions came out exactly in between soft and a bit crunchy.

Once the sausages are done, get them ready for the final sear. You'll want them to crisp up nicely on the outside, so drying them up would really be advisable.

Get a skillet or a grill smoking hot and drop the sausages in small batches. You'll need to keep the temperature in your pan high to create that perfect sear.

聽聽 聽 聽Wasabi-Beer Bockwursts with Teriyaki Onion Marmalade Full Recipe on foodfornet.com

Wasabi-Beer Bockwursts with Teriyaki Onion Marmalade

Another excellent use for your sous vide set-up! Give your sausage dinner an exciting Japanese twist with this simple recipe.

Pin Recipe
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 4 hours 5 minutes
Course: Main Dish
Cuisine: Japanese
Servings: 4 people

Ingredients

Sausages

  • 4 Pieces Bockwurst Sausages
  • 1/4 Cup Beer
  • 1 Tablespoon Wasabi Powder

Teriyaki Onion Marmalade

  • 2 Pieces White Onion thinly sliced
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Sugar
  • 2 Tablespoons Rice Wine Vinegar
  • 1/2 Tablespoon Grated Ginger
  • 1 Liter Water

Instructions

  • Pre-heat water bath to 150F.
  • Combine all ingredients for the onion marmalade in a pot and simmer until onions are soft. Add more water if needed.
  • Put sausages in a sous vide bag. Add beer and wasabi powder.
  • Seal and cook for 2 hours.
  • Serve sausages on buns topped with onion marmalade.
Like this recipe?Follow @FoodForNet on Pinterest!
Category: Dinner, Original Recipes, Sous VideTag: Beef, Beer Recipes, Onions, Pork, Sausage, Sous Vide Recipes, Teriyaki
Previous Post:Sous Vide Asian BBQ Pork Chops with Spicy Pickled Apples
Next Post:Sous Vide Crispy Chicken Adobo

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Hi! My name is Rick and foodfornet.com is just a website about food and drink that I like. That includes sous vide, slow cooking, grilling, smoking, and homemade pizzas.

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