Does anybody have an Auber Sous Vide cooking controller for poaching sausage?

Discussion in 'Sausage' started by snorkelinggirl, Apr 17, 2013.

  1. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member


    I'm thinking about buying an Auber Sous Vide cooking controller along with an immersion heater so that I can poach sausages more easily (also would make 180 deg canning easier). 

    Does anyone have any experience with this controller, or do you have a different recommendation for a Sous Vide controller?

    Auber WS-1500ES,  $147.50


    Thank you,

  2. rexlan

    rexlan Meat Mopper

    Electric 18 qt roaster at WalMart is a pretty simple device and does a great job poaching sausages at 160° ... $35
  3. frankhsu889

    frankhsu889 Newbie

    Another alternative is the sousvidemagic controller.
    Last edited by a moderator: Apr 17, 2013
  4. bkleinsmid

    bkleinsmid Smoking Fanatic

    I have to agree.....I own two of them. They work very well for poaching sausage.

  5. I passed over the Auber and bought the SousVideMagic 1500D Controller, it's more accurate and has more features.
    It's shipped free, so the price is actually a tad less if you factor in the shipping cost of the Auber.
    At a minimum, you'll also need a good calibration thermometer and some form of circulation, an air bubbler is the cheapest.
    What do you intend to use as a water vessel?
    I also bought the heater/circulator from Fresh Meal Solutions so I could do high volume in a camping cooler.
    They also offer the controller and heater curculator together as a system.

    The precise temperature control really does make a big difference.

  6. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi rexlan and Brad,

    Thank you very much for your recommendation about the Walmart Electric 18 quart roaster.  This is definitely something I'll look into, and I appreciate you pointing me in this direction.  You can't beat that price!

    Thanks again,

  7. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi Frank and Martin,

    Thank you very much for bringing up the Sousvidemagic controller as an alternative to the Auber.  I haven't figured out yet what to use as a vessel....and I hadn't even thought about water circulation (Du-oh! <face-palm slap>) so I'm really glad you mentioned this, Martin.

    The electric roaster the other guys mentioned sounds like a inexpensive and reasonable option for getting started. But at least eventually I'd like to put together a system with more precise control. Thanks very much for pointing me in this direction. I'll spend some time checking things out on their website.

    Thanks again!

  8. Roasters and crock pots are not the best option because they're not heated from the bottom.
    A rice cooker or a coffee urn, both bottom heated, are better options.
    Keep in mind that you'll want to keep the ratio of food to water at 1 part food to 5 parts water, this makes smaller rice cookers and coffee urns very limiting, that's why I decided to go with the heater/circulator from Fresh Meal Solutions, the heater is in the water and at the bottom, which is really the very best way to go, plus I can do fairly large batches not possible with other set-ups.
    The device also must have just basic controls, not digital.

    Here's a good pdf from Auber explaining the good and bad of various options.
    Recommended sous vide cooking equipment. Vide application note.pdf

  9. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thank you for the explanation on cooking vessels, Martin, and also for providing the .pdf on equipment. Wow. I didn't realize how much there was to learn. You think something is simple ("I wanna poach some sausage in hot water") and then the more you look into it the more complicated it gets.

    As always, thanks for giving me the benefit of your experience!  Hope you have a great day!

  10. rexlan

    rexlan Meat Mopper

    It is simple but one can certainly complicate it to death ... sound just like my dad and to this day he still has no way to poach a sausage ... LOL.

    Just how hard is it to heat water to 160° ... now boiling is a different matter!
  11. It's not for everyone.
    The point is, "poaching" at a lower temperature produces a result that's very different, that's the point of precise temperature control.

  12. I've had good success doing psuedo 'sous vide' in just a little cooler.

    I fill it with hot water from the tap and then add boiling water to get the temp up to just a couple of degrees above my desired temp.

    Typically I use it for doing rib eyes and have left them in there for a couple of hours before.  The temperature stays pretty darn stable over that period of time.

    Pull them out, open the back, slap them on the infrared burner to crust them up and they are perfectly cooked all the way through.

    Don't see why that wouldn't work for sausages.

    That being said, I did by a little temp controller, a pump, and some heating elements that I plan on using to make a 'real' sous vide someday.

    The controller I bought is the STC 1000 w/ sensor.  I actually have one of these hooked up to my chest freezer and have it set to keep my beer cold.

    Pretty darn in-expsensive on ebay
  13. Because sausages are ground meat, accurate times and temperatures are essential for food safety when pasteurizing at sous vide temperatures.
    Most off-the-shelf PID controllers don't have the required accuracy. In fact, I haven't seen one that's as accurate as the SousVideMagic 1500D Controller.
    Believe me, If I could have found one, I would have built my own controller, I've already built a couple PID controllers for BBQ.


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