Hot dogs and other sausages are particularly good poached at low temperatures. You could almost say that we are using the sous vide technique.
With the right temperature, the sausages become soft and smooth on the inside. But they still keep their bite and they don’t tear. Even after a long time – just as the hot dogs at the hot dog stand.
1.5 l Water
1 pcs. Onions, chopped
1 pcs. Stock cube
2 tsp. Salt
8 pcs. Sausage , e.g. hot dogs or other
Make the stock
Pour the water into a saucepan and set the temperature to 105 °C.
Cut the onion into rough pieces, add it to the pot along with the stock cube and salt. Stir until the salt has dissolved.
Let it simmer for 5 minutes.
Cook thin sausages
Lower the temperature to 75 °C and add the sausages.
Poach thin sausages such as hot dogs for 20 minutes. But you can easily leave the sausages for longer and keep them warm in the stock.
Cook thicker sausages
Poach thicker sausages such as bratwurst 75 ºC for at least 30 minutes.
Like the thin sausages, you can leave the thicker sausages for longer in the stock to keep them warm until you are ready to eat.