Main courses · Meat & poultry
Sous-vide Sausage Ragù
You can buy pork sausages and squeeze the meat out of the sausage casings for this recipe.
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM6TM7
Details
- Difficulty
- Medium
- Prep
- 20 min
- Active
- 20 min
- Cook
- 145 min
- Total
- 145 min
- Yield
- 4 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Medium
- onions
- 2.1 oz
- carrot
- 2.1 oz
- celery
- 1.8 oz
- pork sausage meat
- 14 oz
- balsamic vinegar
- 0.2 oz
- fine sea salt
- 1–2 pinches
- fresh sage leaves
- 3
- fresh rosemary
- 2 sprigs
- water
- 3.1 lb
- lemon juice
- 1.1 oz
- dry white wine
- 1.8 oz
- olive oil
- 2 tbsp
- tinned chopped tomatoes
- 14 oz
- caster sugar
- 2 tsp
- salt
- 1 tsp
- ground black pepper
- 2–3 pinches
- dried oregano
- 1 tsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 17 g
- Energy
- 1,811.7 kJ
- Calories
- 433 kcal
- Fat
- 36 g
- Fibre
- 4 g
- Carbohydrates
- 12 g