# Sous Vide Greens Sausage with Roasted Summer Vegetables and Fresh Cranberry Beans > Juicy greens sausage gets a gentle sous vide cook and a quick broiler finish, with creamy fresh cranberry beans underneath. Roasted Jimmy Nardello peppers, zucchini and Early Girl tomatoes bring late-summer sweetness, while basil and a little wine vinegar keep the plate bright. - URL: https://www.chezjk.com/recipes/sous-vide-broiled-greens-sausage-with-roasted-jimmy-nardellos-zucchini-early-gir - Author: Jonathan Katzman - Cooked and photographed: 2026-09-11 - Recipe updated: 2026-10-23 - Serves: 4 servings ![Sous Vide Greens Sausage with Roasted Summer Vegetables and Fresh Cranberry Beans](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F06c6f3a30b2ea6de.jpg) ## Sous Vide and Broiled Greens Sausage Gentle water-bath cooking keeps the filling juicy; drying the casing before broiling gives it color without prolonged high heat. ### Ingredients - 4 large links Fatted Calf fresh greens sausage, about 1½ pounds total, refrigerated - 1 teaspoon olive oil ### Instructions 1. Heat a sous vide bath to 160°F / 71°C. Arrange the sausages in a heat-safe bag in one layer and seal gently without crushing the links. 2. Submerge fully and cook for 90 minutes for refrigerated links up to 1½ inches thick. Keep water circulating around the bag. 3. Remove the sausages from the bag and pat thoroughly dry. Leave the casings intact. 4. After the vegetables come out of the oven, heat the broiler to high. Set the sausages on a lightly oiled, foil-lined metal tray and brush with the olive oil. 5. Broil about 6 inches from the element for 4–8 minutes total, turning once, until lightly browned and glossy. Watch closely to prevent splitting. Serve promptly. ### Notes - This method assumes raw fresh sausage. For thicker links or a poultry-based formulation, follow the producer’s cooking guidance and verify appropriate doneness. - Do not add salt before cooking; the sausage is already seasoned. ## Roasted Jimmy Nardello Peppers, Zucchini and Early Girl Tomatoes Separate roasting trays let the zucchini brown rather than steam in tomato juices. Combining everything afterward gives a juicy medley without losing the zucchini’s texture. ### Ingredients - 12 ounces Jimmy Nardello peppers - 1 pound zucchini, cut into ¾-inch rounds or half-moons - 1 pound Early Girl tomatoes, halved - 3 tablespoons extra-virgin olive oil - 2 cloves garlic, thinly sliced - ¾ teaspoon kosher salt, plus more to taste - ¼ teaspoon freshly ground black pepper - 1–2 teaspoons red wine vinegar - ½ cup loosely packed basil leaves, torn just before serving ### Instructions 1. Heat the oven to 425°F / 220°C. Stem the peppers; leave small ones whole and halve larger ones lengthwise, removing their seeds. 2. Toss the zucchini with 1 tablespoon olive oil and one-third of the salt. Spread on a large metal sheet pan with space between pieces. 3. On a second rimmed sheet pan, toss the peppers and tomatoes with the remaining 2 tablespoons olive oil, remaining salt and black pepper. Set the tomatoes cut-side up and tuck the garlic beneath them so it does not burn. 4. Roast both trays for 25–35 minutes, rotating their positions halfway through. Turn the zucchini once. Remove each vegetable as it becomes ready: zucchini should have golden patches and tender centers, peppers should be soft and blistered, and tomatoes should slump and release concentrated juices. 5. Gently combine the vegetables with all the tomato juices. Add 1 teaspoon vinegar, taste, and add more only if needed. Fold in most of the basil just before serving, reserving a few leaves for the plates. ### Notes - Use two spacious trays rather than crowding everything onto one. If the tomatoes release abundant liquid, spoon it over the beans instead of leaving the zucchini sitting in it. ## Fresh Cranberry Beans with Garlic and Olive Oil Fresh shelling beans become creamy without soaking. A little cooking liquor and olive oil give them a glossy finish that catches the roasted tomato juices. ### Ingredients - 3 cups fresh shelled cranberry beans, from approximately 2½–3 pounds in the pod - 5 cups water, plus more as needed - 3 cloves garlic, lightly crushed - 1 bay leaf - 2 tablespoons extra-virgin olive oil - 1 teaspoon kosher salt, plus more to taste - 1 teaspoon red wine vinegar - to taste freshly ground black pepper ### Instructions 1. Rinse the shelled beans and place in a saucepan with the water, garlic and bay leaf. The water should cover the beans by about 1 inch. 2. Bring to a full boil and boil for 10 minutes, then reduce to a gentle simmer. Add the salt and cook another 20–35 minutes, until the beans are creamy all the way through with no chalky center. Add hot water if needed to keep them submerged. 3. Discard the bay leaf. Drain off excess liquid, reserving it, and leave about ½ cup in the pan with the beans. 4. Stir in the olive oil, vinegar and black pepper. Taste for salt. Add a splash of reserved cooking liquid as needed so the beans are moist and glossy, not soupy. 5. Keep warm over very low heat until the sausage and vegetables are ready. ### Notes - Fresh cranberry beans lose their pink mottling as they cook; a pale tan finish is normal. - Add vinegar only after the beans are tender. Their cooking time varies with maturity, so taste several beans before draining. ## Overall Timing / Workflow The sausage’s water-bath time leaves room to shell the beans and roast the vegetables. Broiling last puts a freshly browned sausage on the plate. ### Instructions 1. 0:00 — Heat the sous vide bath, bag the sausages and begin shelling the beans if needed. 2. 0:15 — Put the sausages in the bath for their 90-minute cook. Prepare the vegetables and bean aromatics. 3. 0:35 — Start the beans and heat the oven to 425°F / 220°C. 4. 0:50 — Put the vegetables in the oven. Check the beans regularly and hold them warm once tender. 5. 1:20 — Begin checking the vegetables for doneness. Combine and season them when ready, keeping the basil aside. 6. 1:45 — Remove and dry the sausages. Switch the oven to broil and brown the links while refreshing the beans with a little cooking liquor. 7. 1:50 — Fold basil into the vegetables and plate everything immediately. ### Notes - The timeline assumes roughly 15 minutes to heat the water bath; start the sausage timer only once the bath has reached temperature. ## Plating Beans beneath the sausage collect its juices, while keeping the vegetables alongside preserves their color and distinct textures. ### Instructions 1. Spoon the warm cranberry beans and a little of their liquor onto four warm plates. 2. Arrange the roasted vegetables alongside and partly over the beans, including the concentrated tomato juices. 3. Lay a whole browned sausage across each plate. Finish the vegetables with the reserved basil leaves. ## Leftover Path Storing the beans with their liquid prevents them from drying out. Gentle reheating protects the sausage and keeps the vegetables from turning to mush. ### Instructions 1. Refrigerate leftovers within 2 hours in shallow, covered containers. Keep the beans with their cooking liquid and store the sausage and vegetables separately when practical. Use within 3–4 days. 2. Reheat the beans in a covered saucepan with a splash of water. Add sliced sausage and heat until the leftovers reach 165°F / 74°C, then gently fold in the vegetables just long enough to warm through. 3. For a looser second meal, add water or stock to make a bean-and-sausage soup, finishing with the roasted vegetables and fresh basil. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.