Here in Texas we like our meats! Especially when it comes to Steak and Sausage. I found a store that has a great meat counter and it fills the need for Steak and Sausage. Fresh by Brookshires in Fate Texas. They have weekly specials on steak and sell it at a great price. The sausage counter can also be a great time. They have a wide variety of hand made flavors. They have friendly knowlegable staff that are eager to assist you with your needs.
Tip: If you are nearby, stop in at Fresh by Brookshires in Fate, Texas and check out their meat counter.
My Favorite Steak and Sausage Combo: Jalapeno Cheddar Sausage and a Perfect New Yrk Strip Steak
Steak and Sausage has to be one of my all time favorites. I prefer the Jalepeno cheddar sausage that seems to really hit the spot. Add a great steak and that is a meal that will make any real man a happy camper. This is a super easy receipe as well… It takes a little thinking ahead the way I make them but the prep time is actually only minutes. I let the Sous Vide cooker do the majority of the hard work of cooking it to the perfect temperature. If you like your steak cooked perfectly every time I cant recommend the Sous Vide method enough.
Ingredients and Seasonings
For the Steak
- Your Favorite cut (New York Strip: My personal favorite or a Ribeye works best)
- Salt, Black Pepper, and Garlic Powder
- 1tablespoon of butter (for searing)
- additional for later if desired few pats of butter, sprig of rosemary and some capers
For the Sausage
- Choose your LINK (mine is Jalepeno Cheddar of course)
- Dash of Worcestershire sauce (or wash your sister sauce because that’s difficult to say… LOL)
- 1 Teaspoon of Liquid Smoke
- Optional: Minced Garlic for extra flavor
Step by Step : Steak and Sausage Sous Vide Method
1. Season and Chill
Generously season the steaks on all sides with salt, pepper, and garlic powder. Let them rest in the fridge overnight. (Don’t skip this step it helps the seasoning penetrate deep in the cut of meat and really does make for the perfect bite)
2. Prepare the Sausage
Again a lot of people skip this step but you are missing out if you do! Take your gallon zip lock bag and add your sausage and the seasonings above. Squeeze as much air out as you can and place in the fridge overnite.
3. The next day about 4-5 hours before you plan to eat (depending on your cook time) get the Sous Vide Temperature Set and Ready (You arent having to babysit the cook just get them started you will spend literally 5 minutes cooking over this time)
4. Cook the Sausage first (Trust me Here) just pop the baggie out of the fridge and use the water displacement methodto prepare your sausage. Submerge the sausage in the baggie into your Sous Vide bath. If your Sous Vide bath is already to temperature: Use a long spoon and press it down to submerge the sausage with one corner of the baggie open above the waterline so the air escapes. This will keep your sausage from floating. I cook mine at 155 degrees F for about 2 hours. This keeps the sausage nice and juicy and traps in all that flavor. Once done pull it out of the bath and lower the temperature. Then set the cooked sausage back in the fridge until it’s almost mealtime.
5. Repeat above with the steak When you are putting the sausage in the fridge pull out your steaks. You already lowered the temperature but if not do it now to your desired steak doneness temperature. (see the handy guide below for desired finish) Take your steaks and place in a baggie. I usually add some pats of butter and some minced garlic a rosemary sprig and some capers just to take it up a notch. You want your internal temperature to match your desired doneness. Cook them the length of time you need. One of the beauties of Sous Vide is it generally will not overcook your meat cooking it a little longer. when done pull out the steaks and you are ready for the finishing touches.
6. Finishing Touches for your Meats
Take the steak out of the baggie and pat it dry with some paper towels and let it rest 10 minutes. While your steak is resting grab your sausage and heat it up in your skillet. About 8 minutes you can get a nice dark crust on your sausage like you had them on a grill… Now its time to finish those steaks to perfection. Gte that skillet nice and hot and cook the steaks 1-2 minutes per side to get your desired crust on your steaks the last 30 seconds met that butter and get a good coat on both sides… OH MY! My mouth is watering just thinking about what you are creating…
7. This is where your planning came in
Unless you want to eat just meat and that is perfectly fine in my book no judgement here. You may want some sides. You will need to factor in that time and plan on when you need to start preparing it so that all this goodness comes together at the same time. If you are making sides that are easy and take very little time and prep you will only need that time… This is where you get to create and add to that Steak and Sausage masterpiece you will create.
Good Friends Deserve a Great Meal
Steak and sausage fit the bill for a great meal. I added some green beans with almond slivers and a salad for the sides. These were easy and only took minutes to cook. Overall I spent about 20 minutes in the kitchen actually cooking… I had 2 buddies over and we had a great time talking. We were just a bunch of batchelors hanging out… Now that I am re-married I can’t wait to traeat my wife Jennie to a meal just like this… Greg and Mike both said it was one of the best steaks they had EVER eaten and they loved the Jalepeno Sausage as well. I want to see if I can get the same results with Jennie… LOL
Steak Doneness Guide
Not everyone enjoys medium-rare. Use this chart to dial in your preferred doneness.
After Sous Vide, always dry thoroughly and sear hot (I prefer cast iron)
Safety note: For older or anyone immunocompromised, chooose 140 F or hiher. Use clean bags and avoid cross-contamination, and refrigerate promptly if not serving immediately.
Serving and Pairing Ideas
Serve your steak and sausage with:
- Green Beans topped with almond slivers
- cream squash
- A fresh garden salad
- Mashed potatoes
- Homemade bread or Rolls
Need More Ideas see some of my other pages here for side dishes adn desserts that complete any meal
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