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Ingredients
Sous-vide Sausage Mixture
- 60 g onions, quartered
- 60 g carrot, peeled, cut in pieces
- 50 g celery, cut in pieces
- 400 g pork sausage meat (see tip)
- 5 g balsamic vinegar
- 1 - 2 pinches fine sea salt, to taste
- 3 fresh sage leaves
- 2 sprigs fresh rosemary
- 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
-
30
g lemon juice, freshly squeezed (see tip)
or 1 tsp ascorbic acid powder, freshly squeezed (see tip)
Assembly and Serving
- 50 g dry white wine
- 2 Tbsp olive oil
- 400 g tinned chopped tomatoes
- 2 tsp caster sugar
- 1 tsp salt
- 2 - 3 pinches ground black pepper, to taste
- 1 tsp dried oregano
- fresh basil leaves, for garnishing (optional)
- Nutrition
- per 1 portion
- Calories
- 1811 kJ / 433 kcal
- Protein
- 17 g
- Carbohydrates
- 12 g
- Fat
- 36 g
- Saturated Fat
- 9 g
- Fibre
- 4 g
- Sodium
- 878 mg
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